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2. I tried ribs recipes from Ina Garten, Guy Fieri, and ... - AOL

   www.aol.com/tried-ribs-recipes-ina-garten...

   Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. I ended up leaving them in for two hours to ensure the meat was ...

3. Spicy and Sticky Baby Back Ribs Recipe - AOL

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   Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any ...

4. How to Cook Juicy, Flavorful Ribs in the Oven - AOL

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   Preheat oven to 225°. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. For best results, pour the cooking liquid around the ribs and not over top.

5. Spicy Baby Back Ribs Recipe - AOL

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   Want to make Spicy Baby Back Ribs? Learn the ingredients and steps to follow to properly make the the best Spicy Baby Back Ribs? recipe for your family and friends.

6. Honey-Glazed Baby Back Ribs with Whiskey Marinade Recipe - AOL

   homepage.aol.com/food/recipes/honey-glazed-baby...

   Want to make Honey-Glazed Baby Back Ribs with Whiskey Marinade? Learn the ingredients and steps to follow to properly make the the best Honey-Glazed Baby Back Ribs with Whiskey Marinade? recipe for your family and friends.

7. Spicy Baby Back Ribs Recipe - AOL

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8. Big Green Egg - Wikipedia

   en.wikipedia.org/wiki/Big_Green_Egg

   Website. www .biggreenegg .com. The Big Green Egg, Inc is an American privately held producer and manufacturer of kamado -style ceramic charcoal barbecue cookers and related accessories. The company is primarily known for producing The Big Green Egg, a line of various kamado grills identified by their egg-shape and distinctive dark green color.

9. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke ." [ 1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [ 2] In the 1950s, pork butt became a staple in ...