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Barbecue Ribs

Reviewed: Jun. 7, 2010
My first time making ribs outside of a restaurant, and wow! They were THE hit at the BBQ. I changed a couple things of course. I did a dry rub using Paprika, Cayenne, Pepper, Accent salt, Nutmeg and Garlic powder. I baked them wrapped in foil and chopped up onions for 2 hours at 275. Took them out and placed in a large roasting pan thouroughly coated with sauce that I had let sit in the fridge for the 2 hour cooking time. I had also replaced the 1/2 cup Chile sauce, with a 1/4 cup Siriachi Chili sauce, replaced the rum for brandy and added more garlic. I then cooked the in the roasting pan for another 1h45. All that was left was to throw them on the Barbie and coat them with the remainding sauce. Amazing.
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