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2. Fingerlicking Regional Rib Recipes - AOL

   www.aol.com/best-regional-rib-recipes-america...

   Ohio Hoot-n-Holler Baby Back Pork Ribs. These Amarillo Tri-State Fair prize-winning ribs are crafted in a sauce made from simple ingredients. The trick is to boil and then simmer the ribs before ...

3. How to cook baby back ribs in a smoker, grill or oven - AOL

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   How long to smoke baby back ribs on a smoker. Cooking pork ribs in a smoker takes about five hours. Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and ...

4. Spicy Baby Back Ribs Recipe - AOL

   homepage.aol.com/food/recipes/spicy-baby-back-ribs

   Pour the soup mixture over the ribs. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce. Recipe Note: The sauce mixture can be prepared while the ribs are baking.

5. Spicy and Sticky Baby Back Ribs Recipe - AOL

   www.aol.com/.../spicy-and-sticky-baby-back-ribs

   Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.

6. Spicy Baby Back Ribs Recipe - AOL

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   Want to make Spicy Baby Back Ribs? Learn the ingredients and steps to follow to properly make the the best Spicy Baby Back Ribs? recipe for your family and friends.

7. Spicy and Sticky Baby Back Ribs - AOL.com

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8. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   Popular cuts of meat that are typically used include: brisket and burnt ends, pork ribs, pork steak, rip tips, and snoots, which are pig noses and cheeks and are typically dehydrated or slow-grilled until crispy. [2] White bread is a popular side addition to St. Louis–style barbecue, and is used to absorb the barbecue sauce. [2]

9. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.