>Nancy Young wrote:
>
>Dog3 wrote:
>>
>> Nancy Young writes:
>
>> > I finish them off under the broiler, if that helps.
>
>> I never thought of the broiler. How long do you leave 'em under? Do you
>> turn them after a period of time?
>>
>> Michael
>
>Geez, it's been a while, but not for very long, just to get the
>outside texture a little more like grilled. I only do the meat
>side, but I'm sure it wouldn't matter one way or another, so long
>as you don't incinerate them, they are already cooked. Not that
>you would.

Yep, order a portion of ribs at any Chinese Take-Out (10 minutes... whether one
bowl of rice or nine courses for fifty...everything takes 10 minutes) and watch
how a slab of pre-cooked ribs are retrieved from the reefer and slapped into
the salamander for no more than two minutes (broils both sides simultaneously).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."