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When I was in the states last year, I was in a coffee shop and for some reason, I got into a conversation with some local folks, who asked what I was doing in their city. I’m not sure how they knew I wasn’t from around there, but I can only assume it was my French je ne sais quoi, which is always a sure give-away. I mentioned I was a cook and was taping a television segment in town.

Right then, stopping the conversation, the woman who owned the shop asked me, “Wow. Are you the David Lieberman?”

I’ve had my name butchered a bit on more than one occasion. So to be polite, I said, “Yes, that’s me. Nice to meet you.”

The next day when I stopped in again for my coffee, the same woman ran up to me, excitedly, “Oooh David, my friends were so excited that I met David Lieberman!”

While I was thrilled to have someone happy to meet me, I’d never had someone that excited.

It wasn’t until a few months later when I realized that there actually is a guy named David Lieberman in the States, who cooks and has a television show. So David, or Dave—whatever you’re called, if you are reading this, you’ve found your impostor.

[2023 Update: It’s been a few years and now David is a doctor.]


I learned who he is because his name came up recently when I was discussing short ribs with Deb over at Smitten Kitchen, and she forwarded his braised short rib recipe to me. I hope her loving husband Alex isn’t reading this because she told me that Dave Lieberman is so cute that she wanted to “…pinch his cheeks!”


If there’s one thing I like better than a good recipe is a chef whose cheeks are pinch-worthy. So since I had a whole mess of short ribs in my freezer from overbuying on my last trip to the butcher, I decided it was finally time to unclog my freezer and pulled them out for defrosting.


This recipe has an unmistakably all-American dose of fresh garlic. Parisians aren’t big fans of the overloads of garlic that we like. Shortly after I moved here, I was invited for dinner and my hosts kept closing the door to the kitchen, where I kept wandering in, telling me that Parisians don’t like cooking smells in their apartments. (Or maybe they just were making that up to keep me out.) And in spite of the reputation that French cuisine is riddled with garlic, it’s mostly in the south where garlic is used in such copious quantities.


Unfortunately I have what’s called a cuisine Américaine, which means it’s an open kitchen and there are no doors. Maybe I’m becoming more Parisian than I thought because for a day or so after making these short ribs, my apartment smelled disconcertingly strong of garlic and beef.

So in spite of the aroma that seems to have permeated everything around here, including me, the next time I see Deb, I hope she’ll pinch my cheeks, even though she knows (for sure) that I’m not that Dave L. And even though I reek of garlic.

finished shortribs

Braised Short Ribs with Hoisin Sauce

The best way to fry the ribs is to use moderately-high heat and resist the urge turn them incessantly. They should be as dark as possible, almost burnt. If you have a good hood fan, you’ll put it to good use. I tweaked his recipe and couldn’t resist adding some chocolate to the braising liquid, which gives it some extra body, and some chili, for a bit of heat.Making them a day in advance and storing them in a refrigerator is a great do-ahead tip and allows you to skim off the fat. If so, just cook them through step #5, the chill, and the following day, skim, then finish with the hoisin sauce.
Course Main Course
Cuisine American
  • 10 short ribs, (rib pieces cut into 3 to 4-inch, 10 to 12 cm, chunks)
  • salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • 1 1/2 cups (375ml) dark beer
  • 10 garlic cloves, peeled and minced
  • 1- inch piece of fresh ginger, peeled and minced
  • 3 tablespoons Chinese or Japanese rice vinegar
  • 1 1/2 ounces (50g) bittersweet or semisweet chocolate, chopped
  • 1/2 teaspoon red chili powder
  • 1 cup (250ml) hoisin sauce
  • Toss the ribs in salt and pepper. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well-caramelized. Don’t skimp and it may take up to an hour to get them all done. If your pan isn’t big enough, you can brown them in batches, or do some in a separate pan.
  • Remove the ribs from the pan, then turn off the heat and deglaze the pan with the beer. Scrape up the browned bits stuck to the pan with a firm spatula, then add the garlic and ginger, stirring to cook them in a residual heat of the pan.
  • Preheat the oven to 325F. (160C)
  • Add the ribs back to the pan and mix in the vinegar, chocolate, and chili powder.
  • Cover and let simmer for 3 hours, turning the short ribs a few times while they’re cooking. The ribs are done when they’re fork-tender and falling off the bone. (During cooking, you may need to add a bit of water to the pan if the liquid evaporates too much.)
  • Remove the cover, stir in the hoisin sauce, reduce the heat to 300C (150C) and cook for another 30 minutes.


Serve with mashed potatoes and sautéed greens. I mix up freshly-grated horseradish with crème fraîche, with a squeeze of lemon juice and chives. Or you can make Elise’s Horseradish Sauce. Notes: In France, I used what the butchers call paleron de boeuf and have the butcher cut them for me as the bones are too dense to do so at home.


    • Loulou

    Never heard of David Lieberman either but you were very kind to let that woman have her brush with fame. Not that you don’t deserve similar recognition yourself! :)
    The ribs look delicious.

    • Reuben Morningchilde

    This just sounds inappropriately delicious. Now all I have to do is find out how short ribs are called in German…

    • Marcia H

    a nice and easy way to get rid of the cooking smells is to boil some orange peel, cinammon and cloves – in case you don’t have a fan

    • Christelle

    Ah ah ah I love this post, it sure did crack me up!
    If that makes you feel better, I’ve never heard of david lieberman!!

    • Janise

    Hey David,

    the ribs look good!

    just wondering.. isnt Hoisin sauce “seafood” sauce in Chinese?

    • Christelle

    Ah ah ah I love this post, it sure did crack me up!
    If that makes you feel better, I’ve never heard of david lieberman!!

    The ribs look very delicious…

    • Andrea

    I have watched David Leiberman on Food Network… trust me your blog is so much better. I am not sure he really clicked with their viewers.

    I made another of Deb’s short rib recipes last week. You may not love the permeating smell of beef and garlic, but when it is in the single digits outside that smell warms you right up.

    Thanks for helping get through a very cold winter with your bright and cheery wordsmithing each post.

    • Rona Y

    Chalk me up as another one who had never heard of Dave Lieberman! I looked him up, and yes, I would like to pinch his cheeks, too, but maybe not the same ones Deb wants to pinch!

    If I could find short ribs in Japan, I’d make this tomorrow. I’d have to make it without most of the garlic, though, because a student once told a co-worker that she smelled like curry and garlic! I try to avoid comparisons to food smells. . .

    • elizabeth

    Hmmm, I thought THIS was Lieberman’s site! Silly me! ;-)

    You were awfully kind, and if I ran into you, especially in Europe, I likely would say something unintelligent! I ran into Edna Staebler at a Canadian Farmer’s Market (likely to do as we lived in the same city.) And all I could do was gush…the dear soul has since passed on. She of the Schmecks Cookbooks

    I laughed out loud – in understanding, of ordering something, and getting the units/measures confused (argh – why were we not taught metric!?) and being to embarrassed to correct my order.

    I will have to try these – soon, my meat recipes of late are sorely lacking any originality!


    • Meg

    David, that looks divine – and a perfect dish for my crock pot! Thanks for the link to the onions, by the way. I hope that means you liked them? ;)

    • Barbra

    It’s the browning step that always stinks up my kitchen, coating everything within a 2 yard radius of with a thin layer smoky beef grease and invariably setting off the smoke alarm. I do love short ribs, though.

    • Mrs Redboots

    Oh, I don’t know about the garlic, Dave – it was always our joke, back in the 1970s when I lived in Paris, and there were two classes in the Metro, that in first class you got a better class of garlic….. and if you went to a restaurant where they served snails – well, it was as well if all of you ate them!

    • David

    Janise: I used Lee Kum Kee hoisin, which you can pick up at any Asian market. I don’t know if it’s used for seafood, but there’s no fish-based products in it, and it’s rather thick.

    Meg: I loved the onions, although they’re a bit forte. They’re really great in braised dishes. Thanks for the jar! : )

    • Sara

    The short ribs look great.

    Maybe David Leiberman gets mobbed by chocoholics thinking he’s ‘the David Lebovitz.’

    • Tags

    Ach du Lieber!

    At least she didn’t call you Jungle Jim

    • Laura

    Oh this looks so good…sort of that Chinese short rib vibe. I’ve been using Suzanne Goin’s recipe out of Sunday Suppers at Lucques, but it may be time for me to branch out. I have a British boyfriend who also is petrified of “cooking smells” permeating the apartment. He runs around closing closet doors, etc. so our clothes don’t smell. Insane, methinks. Maybe it is generally a European (not that England is really Europe) thing? Although I did deep fry a pork chop a while back (lovely crust of bread crumbs, thyme and parmesan cheese) and while it was delicious in the moment, my apartment did smell a bit like a McDonald’s, what with all of the grease and all.

    • Chiot’s Run

    WOW, those look so fantastic. HM, looks like I need to call my local farm to see if they have some short ribs for me. Hoisin sauce, you can’t go wrong there. I may try this with chicken.

    • Marija

    OMG! No sweet can compete with that!

    • Murasaki Shikibu

    When I say David L. I mean you. Who’s David Lieberman? :P

    • Vivian

    These ribs look absolutely fabuluous! I made your kimchee recipe last week and I bet this would go well with that and bowl of freshly cooked rice.

    • Whitney Merritt

    Really funny story! Those ribs look wonderful.

    • Stephanie

    That looks heavenly. I’m so meat deprived I would gladly make my room smell like meat for 2 days just for a taste of that.

    • wineguy

    I just want to pinch those short ribs….right between my teeth! How timely of you. I’ve been having a short rib craving lately. Love your addition of chocolate. If David Lieberman was really so pinchable, don’t you think HE would have thought of that? And I’m already thinking of the perfect bottle of 2000 La Rouviere Bandol in my basement that would be quite the happy accompaniment to these.

    • Phoo-D

    I have short ribs begging for attention this next weekend and have been trying to decide between several of Deb’s recipes – they all look so tempting! This recipe looks like it might be the winner.

    Yes, David Leiberman is very adorable, however I just told my husband last night that YOU are the god of ice cream! =)


    • Laurence

    David Lieberman’s ginger cake with poached apricots is the shiznit!! ;-)

    • jen

    hi, I’m a long time lurker and I visit your site regularly.
    thought that I’d de-lurk to say that I make a similar short rib dish with fermented black bean sauce, dry sherry (lots) and shitake mushrooms (lots). mine’s a bit more stew-like and I thicken the sauce with a bit of corn starch .
    but your recipe will be next on my short rib list; the chocolate is intriguing…Asian mole?!

    • elra

    OMG, worth trying. Look so silky, and drool worthy!
    Btw, I made your sweet potato gnocchi, it was hard. My first batch ended up in the garbage bin. Second batch was good, but it was really hard to work with very stcky and messy dough. Needless to say, it was delish! Thanks for the recipe.

    • Jurie

    Fry the meat, don’t crowd the pan, so do it in batches, then deglaze. That’s what a lot of recipes say, right? But what happened when I last did this was that after the third batch, the bottom of my pan was covered with a thick, black coating of burnt stuff. I deglazed it, and it lent a distinct burnt taste to the food. My guests swore it was alright, but it bothered me.

    Here are the solutions me and my friends came up with:
    * Deglaze after each batch. Should work, but it’s very slow.
    * Don’t bother browning every last single bit of meat – one batch worth of well-browned meat will give you the taste you need.

    What would you advise?

    Also, how do you get short ribs in Europe? :) I can’t even begin to explain to the local butchers here in Vienna what I want.

    • David

    Jurie: I did these all in one large roasting pan and from the photo, you can see how dark they (and the pan) got. I think perhaps if you live in Europe, the meat is less-fatty, like it is here in France, and you may need to add more oil than recommended.

    Also using thick, good-quality cookware helps makes sure there’s no burnt bottoms. I used my All-Clad pan. And I got the short ribes at my butcher at the market, but I don’t know what they’d be in German.

    • Flori

    Even though I just came back from (a rather uninspiring dinner) and I am stuffed, I an once again hungry, and craving short ribs!
    I love all of your posts, thanks David!

    • Lydia (The Perfect Pantry)

    I love your addition of chocolate and chili — takes this in more of a mole direction. So maybe you need to rename these “Two Daves’ Short Ribs”.

    • Suzen

    I just moved into an apartment with a separate kitchen. Now my boyfriend allows me to cook anything I want just as long as I keep the door closed.

    I made the caramelized Vietnamese ribs that you posted from chubby hubby a while back. That was very delicious.

    I would like to try to make these short ribs. What is the name of the short ribs in French? I need all the help that I can get when I go to the boucherie. I usually get my ribs from Tang Freres.

    • Erin

    My clothes closet is three feet away from my open kitchen. I definitely know how disconcerting kitchen smells can be. I am always afraid I smell like onions.

    • Suzen

    Silly me, you give the name of the cut of beef in French at the bottom of the recipe.

    • Suzen

    ok. Now a different question…I don’t have a roasting pan or an oven that could fit a roasting pan. Do you think I can I cook this on one of those thick Le Creuset pots? I just cook it over very low heat? Kind of like how I made the carmelized vietnamnese ribs?

    • Susan

    Oh that looks SOOOO good! It must be braising season–I just took took out the leftovers from Saturday’s braised lamb with onions and potatoes, which was tres yummy and should be even better tonight. But that rich, unctuous sauce in your photos is making me really hungry. Must try the modified mole approach, though probably not with lamb.

    • Suzanne

    I have made this recipe many times, though I don’t use as much hoisin sauce. Maybe just 1/2 cup brushed on before they go in the oven. I also julienne the ginger so that you can eat it with the meat, because it gets so soft and is so flavorful. A huge hit with my kids. Living in your former home, the Bay area, I find this dish works really well on nights, well, like tonight – cold and VERY rainy, finally. To get the smell out of your apartment, you might want to try a Seda France candle – my favorite is Japanese Quince. That’s what I use!

    • Ed

    Hi, David: Wow! How weird is this: I am making a short ribs recipe right now (Mark Bittman’s recipe for short ribs with coffee, red wine and chillies), and Saturday I stopped in Broadway Pandhandler (8th Street & Broadway, NYC) and guess who was giving a cooking demonstration? Dave Liberman!

    • Linh

    Funny about Dave Lieberman. Everytime I am perusing the local bookstores for cookbooks. I check to see if they carry anything by you…each and everytime I get momentarily excited when I see David Lieberman…then realize that’s now who I’m looking for. :)

    • The Duo Dishes

    The smell of garlic and onions on the fingertips is the best! You know you’ve been cookin’! Those ribs look amazing. Deep, dark and rich.

    • Doolz

    I wonder if you could just blast the ribs in an extremely hot oven, instead of all that messy frying? Turning them once or twice, and then baking in a lowish oven?


    • Belle

    No contest, Dave…You’re way cuter ;)

    • David

    Ed: That wasn’t him. That was me!!

    Doolz: You could, but I think it’s faster to do them on the stovetop. In the restaurant, when the cooks how to brown a lot of bones, that’s how they did it. I did modify this recipe since he said to cook them on the stovetop, and I prefer to do long braises in the oven.

    Suzanne: I did try this recipe adding the hoisin sauce at the beginning (a full cup) and the ribs were a bit tougher. Which I think is because of the sugar in the sauce. But glad to know 1/2 the amount works well. I think next time I make this, I may think it out with chile sauce or something spicier.

    • nyc/caribbean ragazza

    I have an open kitchen too which is fine when baking, not so much when making anything with garlic.

    I have seen David Lieberman’s show. I haven’t bought any of his cookbooks but this dish look yummy.

    • Sandra

    We can get ribs here locally in Boston at my butcher who now has a “wholesale meat department” and will cut to request and also cryo-package for the freezer. But when one buys ribs like that and makes the amazing recipe–it may be Dave Lieberman’s or whoever, but as far as I’m concerned it’s yours!! It is a great recipe for these cold, cold New England days and nights.
    By the way, that brief blurb about mixed up names–thankfully we’re not Liebermans ( does a US Senator from CT who my late father referred to as the great fence sitter ring a bell?!?) and the name has been screwed up plenty–just ask Mom after all her years of teaching. But there are some other famous Lebovitz’s or Lebowitz’s–ie comedienne Fran Lebowitz, photog Annie Lebovitz, and comic sans original same last name, Jon Stewart. But I prefer my famous Lebovitz cousin anyway!!

    • stephanie

    Dave Lieberman does not hold a candle to you. His recipes are pretty basic but maybe this is because his show was about cooking on a budget….so he has limits. And he is cute, but there is no evidence that he has insight, humor or a sarcastic wit.

    Thanks for the recipe. I am still somewhat intimidated by the French butchers (not only bc they are French but bc they weild big knives and a knowing smirk) ….but I think I will try the short ribs this weekend….assuming I work up the courage to ask for paleron de boeuf.

    • Katarina

    Droolinggggggg here! Looks yummy!

    • amalissy

    Can I just double check what you ask for? My butcher sells me paleron de boeuf for casseroles etc but it has no bones….I’m confused!

    • David

    amalissy: I used the beef that’s shown in the photo, which you can print out and perhaps bring into your butcher. (If you click on the photo, it’ll take you to the Flickr page where it’s easier to print out.)

    I think it may also be called côte plat, but I’m not sure about the various cuts of French beef. You may want to try a Halal butcher, as they often specialize in these kinds of cuts of meat.

    • Jenni

    That’s it, then–there are just too many David L’s cooking. One of you will just have to change your name. And we’ll all be really confused if you start making short rib ice cream! :D

    • Paula Maack


    I love this story!!!

    I used to have fans – back when I was a performer, *sigh* – who would ask for a photo or my autograph. Once, while posing for a photo with a pair of the cutest, barely-post-pubescent gay boys, one exclaimed “I can’t believe I am actually standing here right now with Belinda Carlisle! *squeal!*”

    What do you say to that? Sorry, honey. Hate to burst your bubble, but you’ve got the wrong lead singer…? That would be so unkind.

    Those ribs look wicked, David!!

    So, what’s the problem? Is garlicky, caramelized beef fat not your favorite cologne???


    ~ Paula

    • Eileen

    Beautiful short ribs in that photo. I love short ribs, but am always disappointed with what I find available in the stores. I never see them with that much meat on the ribs.

    • david

    You mean there is a DL3???

    • kellypea

    And the whole time I’m reading this I’m thinking it’s Dave Letterman and that it’s odd that he cooks and writes…and has pinchable cheeks because I just didn’t know those things. Feh. So who’s Dave Lieberman? ;) Nice ribs, btw. They look totally worthy of a house smelling like garlic.

    • aajay

    As an 80+ italian-american I am completely flummoxed by the huge amounts of garlic used today by pseudo-italian cooks. I remember as a child even a salami sandwich was a source of embarrassment amongst my “yankee” classmates. Even then, we used only half as much garlic as called for in modern recipes, which I usually scan carefully to see if the amount called for is sensible in my judgment (curiously this also holds for Italian parsley; memorably a turkey stuffing from Gourment magazine was almost ruined by the amount of parsley specified)

    • sophia

    this looks exactly like my mother’s vietnamese “thit kho” ! which is delicious, if you don’t mind that she makes it twice a week

    • bakingblonde

    Wow, I have never made short ribs but these look so tender and flavorful. I am placing these on my ‘must make’ list!

    • Alex Rushmer

    In the name of all that is holy, they look tasty.

    • Amanda

    Sweet Mother of God those look fantastic! I’m drooling!

    And I’ve never heard of David Lieberman until now. And he is quite a hunk, isn’t he.

    My grandmother is the daughter of French immigrants and back in her cooking days she would only cut a garlic clove and rub it inside cooking vessels or the salad bowl and throw it away. Later I often thought it was a terrible waste, but now I get it.

    • Avesta

    I love short ribs…and these look amazing! The Asian flavors are my favorite with short ribs…I’ll have to try this recipe for sure!

    • mrs lavendula

    what a funny little story!!!
    the ribs look de-licious!

    • cara_mia

    All they had were boneless short ribs at my grocery tonight, but I’m going to give it a try! (Food Network’s version of this recipe gives a weight for the ribs, which is 3 lbs. or 1.4 kg btw.)

    Does anyone know if there’s a difference between the $4 Hoisin Sauce and the $2 Hoisin Sauce? (The former being Kikoman and the latter being Lee Kum Kee, at my grocery.) There was also a bottle of $3.50 sauce, I don’t recall the brand, but it didn’t have color added, and was therefore lighter, like a duck sauce. I went with the $2 budget bottle.

    • cara_mia

    Sorry, I didn’t realize that you had linked to the Food Network recipe before I posted that!

    • Julie

    I don’t have a dutch oven or a roasting pan, but those ribs look too good to resist! Any recommendations as to how to adjust the recipe for a crock pot/slow cooker? Thanks!

    • Jennifer

    Sounds yummy. I’m only familiar with using hoison sauce in pho… and dried squid. Mmm.

    • Adrian R-D

    Just to hybridize this recipe some more: I just made these ribs with leftover orange ginger glaze from this recipe (from a somewhat-guilty-pleasure chef) instead of hoisin. it was head-spinning delicious. Possibly the most I’ve impressed my wife since I wrastled out a couple loaves of Julia Child’s white bread which is kind of like Swiss zopf. David, you’re definitely right about the beef being trimmed leaner in France. I’m in Texas right now and had to spoon off about half a cup of fat from 5 short ribs over the course of the braising.

    • liz

    I have a question. I made them the day before and the next day there wasn’t any skimming of fat-it was scooping. This was my first time making short ribs. Should I have spooned off the fat during the braising? Otherwise they were very delicious! Thanks.

    • liz

    I have a question. I made them the day before and the next day there wasn’t any skimming of fat-it was scooping. This was my first time making short ribs. Should I have spooned off the fat during the braising? Otherwise they were very delicious! Thanks.

    • David

    Hi Liz: I think it depends on how fatty the ribs are to start with. I usually trim as much as I can off first, but since I live in France, the ribs are likely a bit different here than where you are (I assume you’re in the US?) You could also refer to Dave’s recipe that I linked to, as he used American ribs. I always skim (or scoop) as much fat off as I can, during braising. Glad you liked ’em!

    • Los Angeles Wayne

    Dave, thank you for the recipe. I made the recipe up through step 5 yesterday, stored the ribs separate from the sauce, and skimmed the refrigerator hardened fat off the top of the sauce (which I highly recommend), and completed the meal prep today. I enjoyed the results very much. I used Guiness Extra Stout for the dark beer, and only half the hoisin as I didn’t have any pickled onions available to help balance the extra sweetness. For my dutch oven, it required a lot more liquid (I used water) as it almost completely dried out after half the cook time (take a look after an hour when cooking this dish for the first time). I served the ribs on top of quick-cooked polenta with sharp cheddar cheese integrated into the polenta at the end. There was a depth of flavor with the dish that was very satisfying. The “do ahead” ability makes it a good dish to serve when entertaining guests, as the last step is effortless. It is definitely a “keeper” recipe. Thanks again!

    • leslie

    I just bought short ribs yesterday and had no idea how I was going to prepare them. This looks delicious. I will try them today and report back. Mine are boneless….will that make a substantial difference?

    • Greg

    I just took the ribs out of the slow cooker and poured the remaining liquid into a separate bowl. Both are now chatting in the reefer. I am preparing this dish for tomorrow nights dinner with good friends. I really loved the aroma swirling around the kitchen today during the 8 hours of slow cooking. Hopefully tomorrow i will be able to easily remove the rendered fats from the top of the bowl of sauce, drippings. I am also thinking about using 1/2 of the hoisin sauce tomorrow but I usually like to trust the recipe the first time around as I have to give the chef that wrote the recipe the benefit of the doubt. I mean, if I were to create and release a recipe for public consumption I would make damn sure it worked! After 30 to 50 times of making the same dish things tend to work themselves out and the desired balance appears then walla, you have a dialed in empirical recipe for the masses. Thats all.

    • Greg

    Run, don’t walk to your nearest kitchen and cook this recipe! It was wonderful. I put down a base of mashed potatoes topped with a small serving of sauted swiss chard in the center of the plate. Upon that I placed two ribs and then ladled gobs of sauce over the entire mound. I did wind up using 1/2 of the hoisin sauce. I didn’t like the flavor it added until I reduced it down over low heat for 10 to 15 minutes. Then i added back about 1/4 to 1/2 cup of water. At the same time I had the ribs, which I cooked the previous day in the slow cooker, being reheated with a loose covering of foil at 325 degrees. Behind me on the other counter Mr. slow cooker was heating up on low. When the sauce was done I poured it into a 2 cup pyrex measuring cup and place it in one end of the preheated slow cooker. I then made a basket out of foil and put it into the other end of the slow cooker. When the ribs were finished being reheated I place then into the foil basket. Quickly I grabbed a paper towel ran it under the faucet until thoroughly soaked with water, but not dripping, and place it into the side of the slow cooker next to the ribs and sauce. I was thinking this would keep the meat from drying out before being served. Once the mashed potatoes and swiss chard were done I transfered them to separate bowl covered with foil and placed them into a 200 degree oven. Now everything was ready to serve but not sitting around cooling off and neither were they continuing to cook too much. Now it was my turn. I poured myself a large glass of wine and took a seat with our friends/dinner guests and drank the wine. When we were ready to eat, everything was piping hot and ready to go. That’s all.

    • Lynette

    Delicious!!!! So tasty!! I forgot to cover the meat so the meat wasn’t really falling off the bone but i will definetely try the recipe again! Thx!!!

    • Sally

    I made this a few months ago, up to the point of adding the hoisin sauce, and froze it. Finished it off and served it tonight. I am in my mid-50’s and a fair-to-middlin’ cook ….. this is the best entree I have ever made in my life — and the first recipe that actually surpasses the wild claims made for it and the expectations they would leave one to hope for. Amazing. Spectacular. I bow to the Davids.


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