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  2. The Best Way to Make Tender, Flavorful Ribs, According ... - AOL

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    Summer is prime grilling time. It's hard to beat a hamburger or hot dog cooked over the coals but sometimes you want to take things in a different direction and toss a rack of ribs on the grates.

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

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    Then, take the racks of ribs off the grill and wrap the racks tightly in aluminum foil before returning them to the smoker to cook for another two hours with the lid tightly closed. Before the ...

  4. Spicy Baby Back Ribs Recipe - AOL

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

    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.

  5. Roast Spare Ribs with Toasted Garlic Recipe - AOL

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    Want to make Roast Spare Ribs with Toasted Garlic? Learn the ingredients and steps to follow to properly make the the best Roast Spare Ribs with Toasted Garlic? recipe for your family and friends.

  6. Roast Spare Ribs with Toasted Garlic Recipe - AOL

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  7. Spare ribs - Wikipedia

    en.wikipedia.org/wiki/Spare_ribs

    Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.

  8. Pork ribs - Wikipedia

    en.wikipedia.org/wiki/Pork_ribs

    Spare ribs, also called "spareribs" or "side ribs," are taken from the belly side of the rib cage, below the section of back ribs, and above the sternum (breast bone). Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs.

  9. St. Louis–style barbecue - Wikipedia

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

    The typical St. Louis spare rib cut is rectangular or square-shaped to give the ribs more aesthetic appeal, while also cutting off more cartilage from the sides causing them to be meatier. [2] 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 ...

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