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Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs.
Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water.
Preheat oven to 225°. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. For best results, pour the cooking liquid around the ribs and not over top.
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Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade , can be either acidic (made with ingredients such as vinegar , lemon juice, or wine ) or enzymatic (made with ingredients such as pineapple , papaya , yogurt , or ginger ), or have a neutral pH . [ 1 ]
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
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The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them. Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts.
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