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The Rub on Ribs

by Maureen Fischer, FoodE Expert, Byerly's Ridgedale
Wednesday, July 20, 2011

Although Midwestern born, I spent part of my formative years in the Deep South where I cultivated a taste for hot grits with butter, deep-fried okra and barbecued ribs. After my return to the Midwest, my interest in grits and okra waned, but not so the taste for ribs! Nothing compares to the taste of seasoned baby back pork ribs, cooked to perfect tenderness and slathered with a tangy barbecue sauce. Although I am partial to baby back ribs, I also love country-style ribs, the meatiest of pork ribs. They come both bone-in and boneless and are meaty enough to eat with a knife-and-fork.

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