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    You are in: Home / Recipes / Chicago Ribs (America's Test Kitchen) Recipe
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    Chicago Ribs (America's Test Kitchen)

    Average Rating:

    3 Total Reviews

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    • on January 06, 2010

      This recipe made tender and very tasty ribs. I used baby back beef ribs. Since it is January, I altered the cooking method slightly by cooking entirely in the oven. For the first roasting, I placed the ribs on a rack over a baking sheet with water in it and cooked uncovered. The second roasting I added water and covered with aluminum foil. When they were done, I removed the foil, brushed with the BBQ sauce (delicious) and turned the oven off until serving. Then I brushed them again.

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    • on June 18, 2012

      By far the best rib recipe I've tried! I followed the instructions as stated, using both a gas grill and the oven, and these came out way better than I expected! Juicy, tender, spicy, sweet, just the right combination! The sauce is fabulous as well! you will not be disappointed in these ribs if you follow the instructions as stated!

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    • on December 26, 2013

      I enjoyed the recipe (I like spicy) but it was too spicy for my hubby and kids and I even used less cayenne than the recipe called for. I need to find a sweeter rub and sauce.

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    Nutritional Facts for Chicago Ribs (America's Test Kitchen)

    Serving Size: 1 (317 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 763.2
    Calories from Fat 446
    Total Fat 49.5 g
    Saturated Fat 17.7 g
    Cholesterol 190.5 mg
    Sodium 778.8 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 0.9 g
    Sugars 21.7 g
    Protein 53.7 g

    The following items or measurements are not included:

    celery salt


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