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2. These Saucy, Smoky 2-Ingredient Ribs Are Perfect for Game Day

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   Remove the ribs from the oven and use the pastry brush to coat the ribs with the remaining 1/2 cup of barbecue sauce. Allow the ribs to rest for about 5 minutes, then serve. Simply Recipes ...

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

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   How long to smoke baby back ribs on a smoker Cooking pork ribs in a smoker takes about five hours. Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and 250 F.

4. Spicy and Sticky Baby Back Ribs Recipe - AOL

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   Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.

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

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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 ...

6. Spicy and Sticky Baby Back Ribs - AOL.com

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   Want to make Spicy and Sticky Baby Back Ribs? Learn the ingredients and steps to follow to properly make the the best Spicy and Sticky Baby Back Ribs? recipe for your family and friends.

7. Honey-Glazed Baby Back Ribs with Whiskey Marinade

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   Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs.

8. Spicy Baby Back Ribs Recipe - AOL

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9. Pork ribs - Wikipedia

   en.wikipedia.org/wiki/Pork_ribs

   Smoked baby back pork ribs. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle.They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.