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Barbequed Ribs

Reviewed: Jun. 11, 2012
These were delicious. My husband will eat ribs, but is not a huge fan. He said "You can make these any time!". Because we wanted to have them same day, I sprinkled (generously) the rub after 1 hr in the oven, covered them with foil and left them in for almost 3 hours total with a little water in the bottom of the pans. The flavour baked into the meat and we didn't have to wait for it to cool. I made the sauce, and put it on while the ribs were still hot, then put on them BBQ. These will be a regular treat in our house from now on.
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