"Excellent and easy method , producing tasty ribs with minimal number of ingredients ! My points: I watched Dave's video twice to see exactly when he did what to his ribs. 1. Taking skin off is easy AFTER applying oil on ribs. 2. Adjust the quantity of spices to your taste-for me Cumin and cayenne were too much. So when ribs were done, I took some "

"It's a wonderfully beautiful and great-tasting recipe !
The only thing I wouldn't call it is "Easy", no. It's not complicated to make, but involves many steps with each ingredient, which is time-consuming and a hassle. I am not saying, the final result is not worth all this work, it does, but a lot of work, it is.
I had skin-on and bone-in thigh"

"I loved this recipe very much, even though it's our family's traditional soup and was made a million times before. I made this soup in June of 2009, and wrote the recipe down and kept it in my cooking files. I loved this particular recipe by Dave especially, because of it simplicity and good ingredients, and quickness of cooking and great taste !
"

"I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I use""

"I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I use""