Baby back ribs with sweet and sticky sauce from Saveur Magazine, Jun/Jul 2011 (#139): The BBQ Issue/BBQ Nation (page 96)

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Notes about this recipe

  • Frogcake on January 04, 2019

    This was a good rib recipe, quite yummy. Definitely a repeat. I held back half a cup of sugar in the sauce, and replaced half a cup of white sugar with dark brown sugar (so I didn’t add the two tablespoons of brown sugar). I think this was a good decision because the sauce was sweet enough with the full cup of honey, and the balance of flavours was very good. The ribs braised in my oven, with occasional basting, for three hours.

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