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Before the final hour of cooking, carefully remove the ribs from the sheet of aluminum foil, place them back onto the grates and brush on several coats of barbecue sauce every 15 minutes or so ...
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Hoisin Barbecue Baby Back Ribs by Leah Cohen This is a classic menu item at my restaurant, Pig and Khao. They are fall-off-the-bone tender but still have that satisfying, charred crisp.
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An extra large bottle of Maull's barbecue sauce. Maull's barbecue sauce is a popular barbecue sauce in St. Louis, Missouri and is a common ingredient in preparing St. Louis–style barbecue. It is a rich and pungent, spicy semi-sweet, tomato based sauce, somewhat unusual for containing anchovies and pepper pulp.
Hoisin Barbecue Baby Back Ribs by Leah Cohen This baby back rib recipe from NYC restaurant Pig and Khao gives new meaning to the term “finger-licking good.” The barbecue sauce is the clincher.
Flynn's concept was a simple grassroots marketing strategy, targeting local supermarkets with food sample demonstrations. The barbeque sauce sold more than 3,000 cases (36,000 bottles) the first weekend, and the stores actually ran out of inventory. The two Muschup varieties were also demonstrated but did not fare as well.
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