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By richardgeorge
on June 13, 2012
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This is easily our favorite rib recipe. Okay, the precooking takes a while, but makes the ribs so tender it is very worthwhile. But the sauce! The espresso flavor is present but not overwhelming. It is sweet, but with enough garlic and vinegar so as to not be too sweet. We do cut back on the grey salt in the rub stage as the ribs were a little to salty for our taste when liberally applied. I believe the recipe has changed slightly in directions for the baking in the oven. We "shingle" the ribs while baking them and rotate them from the ends into the middle and turn them from top to bottom when they are turned so as to allow them to cook evenly. The current recipe says to stack them and rotate from top to bottom. I will continue to "shingle" while cooking in the oven. Looking forward to having them again this weekend with company!