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It doesn't matter which cooking method you're using: Barbecue sauce is an essential element of any great rack of baby back ribs. However, a major mistake many people make when preparing ribs is ...
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.
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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Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened. Pour the soup mixture over the ribs. Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.
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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.
Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs. The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. [1] [2]
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