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Baby Back Ribs The second type of ribs is baby back ribs, also called loin back ribs. These ribs are smaller and leaner than spareribs and come from the ribs closer to the loin of the pig. Because ...
Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover. Bake for 45 minutes. Uncover the pan and pour off any fat. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil.
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Cooking baby back ribs in an oven takes about three hours and it's a great method you can use all year long. First, preheat the oven to 250 F. Wrap the dry-spiced ribs in foil and place the rack ...
Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any ...
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Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
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