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2. I tried ribs recipes from Ina Garten, Guy Fieri, and Rachael ...

   www.aol.com/tried-ribs-recipes-ina-garten...

   Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. I ended up leaving them in for two hours to ensure the meat was ...

3. How to Cook Juicy, Flavorful Ribs in the Oven - AOL

   www.aol.com/cook-juicy-flavorful-ribs-oven...

   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.

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

   www.aol.com/news/biggest-mistake-home-cooks...

   First, preheat the oven to 250 F. Wrap the dry-spiced ribs in foil and place the rack on a baking sheet. Cook for about two hours and 30 minutes, or until the ribs are tender.

5. Hoisin-Glazed Ribs Recipe - AOL

   firefox-startpage.aol.com/.../hoisin-glazed-ribs

   Light the broiler. In a bowl, combine the hoisin, sambal oelek and sesame oil. Brush the mixture over the ribs and broil 8 inches from the heat for about 6 minutes, turning once, until browned and glazed. Cut into individual ribs and serve.

6. List of America's Test Kitchen episodes - Wikipedia

   en.wikipedia.org/wiki/List_of_America's_Test...

   Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.

7. Katie Lee Biegel Preps Her 'Super Tender' Peach-Jalapeño Ribs ...

   www.aol.com/katie-lee-biegel-preps-her-151816729...

   Wrap ribs tightly with foil, and place on a baking sheet. Bake at 500º for 20 minutes, then reduce heat to 250º. Bake until fork-tender, 1 hour and 30 minutes to 2 hours.

8. St. Louis–style barbecue - Wikipedia

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

   The ribs are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the United States. [3] St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke."

9. Mo's Sticky Ribs Recipe - AOL

   www.aol.com/food/recipes/mos-sticky-ribs

   1. Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan.