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2. Katie Lee Biegel makes tender ribs and cheesy soup for ... - AOL

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   Kansas City-Style Oven Ribs by Katie Lee Biegel. I love this recipe because it is so easy and foolproof. The ribs are always falling off the bone. I don't own a smoker, and I can make great ...

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

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   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

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   It’s so easy to make baby back ribs in the oven. Although oven-baked baby back ribs may not have the same smoky flavor, ... Katie Lee's Fall-off-the-Bone Barbecue Ribs by Katie Lee.

5. Spicy Baby Back Ribs Recipe - AOL

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6. Roast Spare Ribs with Toasted Garlic Recipe - AOL

   homepage.aol.com/food/recipes/roast-spare-ribs...

   Add the bouquet garni, then immerse the ribs and simmer for 30 minutes over medium-low heat, skimming regularly. Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well basted with the marinade.

7. Spicy Baby Back Ribs Recipe - AOL

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   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.

8. Patti LaBelle's Short Ribs Are Tender, Fall-Off-The-Bone ...

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   Start by seasoning the short ribs with Himalayan salt and white pepper, before evenly coating the ribs with flour. In a large stockpot or Dutch oven, heat the grapeseed oil over high heat.

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

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   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 ...