Sunday Gravy questions
I've been scouting the internet for Sunday Gravy recipes to see if there are any that have any interesting key ingredients or steps. Slight variations, but overall they're pretty much all the same which is fine with me.
The one difference I found was which ribs to use and how long they should be cooked. Of St. Louis, baby back or country style (I know, not real ribs) which would you use and how long would you figure on them simmering?