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5

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Total Reviews: 4

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  • on June 17, 2013

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    I had to cook mine for 3 1/2 Hr. before they became tender. Had a good "bite" ,not falling off the bone, that a comp. rib should have. Will be cooking ribs in this manner when winter comes and it is to cold to use my outdoor smoker..

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  • on March 25, 2013

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    Very tasty except it took FOREVER for the braising liquid to reduce and it never became the thick consistency that Alton had on the show.

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  • on August 15, 2012

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    I make this recipe, well my version of it, at least once a month. They have quickly become known as my FAMOUS ribs!! I use a st louis style rib since thats what my family prefers but this method of cooking the ribs is by far my favorite! Fall off the bone awesomeness. I HIGHLY suggest you make these if you love good ribs! They have almost a teriyaki flavor to me -- but they are AWESOME!

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  • on October 10, 2011

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    I've made this recipe at least a half-a-dozen times and it has never let me down. I've also used the same technique with spare ribs, although braised them a bit longer.

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