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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.
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
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 ...
1. Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot.
Abdoo offers him a sweeter take on ribs, too: His oven-baked baby back ribs with a finger-lickin’-good peach-honey glaze. Slow-Cooked Baby Back Ribs with Peach-Honey Glaze by Matt Abdoo.
Get the Braised Short Ribs With 40 Cloves of Garlic recipe. ... then you transfer it to a preheated oven to finish cooking. It saves you cleanup—one-pan for the win!—and cooks the chicken ...
This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a ...
This rich baked pasta is made with layers of tender short ribs, creamy basil-flecked cheese and sweet tomato sauce — a decadent way to ring in the new year. 4-Ingredient Cold Sesame Noodles by ...
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