Barbequed Country Ribs

Page 130

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

A reasonable slowcooker rib recipe that uses a cheap cut of meat. I don’t find it possible to trim the fat as they suggest. Instead after cooking and before adding the remaining barbeque sauce, I pour off the accumulated liquid and fat which is considerable. I like to use different barbeque sauces for a variety in taste.

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