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My family really enjoyed these. I used 6.5 lbs. of country style ribs and I baked them a couple days ahead of time. I barbequed them when the weather cleared up. They didn't get very brown in the oven, but they did crisp up on the grill. I don't eat ribs, so relied on the rest of the family for comments...thumbs up from all. Only complaint...not enough sauce! Thanks for sharing, Ellie.

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Karen=^..^= September 22, 2003

Tasty ribs, I may have baked them too long "until browned". I recommend increasing the amount of sauce for better coverage. So far, my preferred precooking method is with a pressure cooker, for which I know exactly how long they need to cook, they stay moist and retain full flavor. I had to finish these ribs in the oven because we were due a downpour. Made for Rookie Recipe tag game.

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KateL May 16, 2014

awesomeeeeeeee

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Mike Evers April 22, 2007

Baking the ribs in the oven first seems to be the secret to these great-tasting ribs. Very tender! We will definitely make our ribs in this way from now on!

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MicheleE May 30, 2005

Fantastic.I used a dry rub first then used the sauce for basting on the grill! This is definately a keeper.Thanks for sharing!!!

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Pj in Illinois July 05, 2004
Barbecued Ribs