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Maple Glazed Ribs

Reviewed: Jun. 17, 2013
Wow!!! I ran out of food!! How embarrasing. People were smacking their fingers to get every last taste. I made a couple of adjustments that I think really mattered. First, I boiled the ribs as directed (I did it the the day before) and then I tightly covered them with heavy duty foil and bakeed them at 300 for abaout 3 hours. The meat literally fell off the bones. I also added RED WINE VINEGAR to the sauce to cut the sweetness and then a bit of original BBQ sauce. After the sauce came to a rolling boil, I simmered it for a long time. Thanks for sharing your receipe!
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