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Design: Eat This, Not That!Growing up, the only ribs I ever ate were my Uncle Jim's grilled barbecue ribs. I would try ordering ribs at restaurants, but nothing ever came close to his recipe. Now ...
Remove the ribs from the oven and use the pastry brush to coat the ribs with the remaining 1/2 cup of barbecue sauce. Allow the ribs to rest for about 5 minutes, then serve. Simply Recipes ...
Texas Barbecue Ribs. Sweet, smoky, and spicy, these big, bold ribs are 100% Texas. The winner of multiple local competitions, the recipe calls for a smoker fired with pecan or hickory wood.
1. Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender. 2. Strain the pan juices into a saucepan.
Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. I ended up leaving them in for two hours to ensure the meat was ...