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	<title>Baby Back Ribs &#8211; Let&#039;s Cook Together</title>
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		<title>Spare Ribs (2)</title>
		<link>https://www.denismartel.ca/2010/04/spare-ribs-2/</link>
					<comments>https://www.denismartel.ca/2010/04/spare-ribs-2/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 20:02:01 +0000</pubDate>
				<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Baby Back Ribs]]></category>
		<category><![CDATA[Bay leaves]]></category>
		<category><![CDATA[Bull Eye sauce]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=87</guid>

					<description><![CDATA[This recipe is from a friend of ours that now lives in Ottawa. She cooked them one day for Cheryl and the girls. The girls...]]></description>
										<content:encoded><![CDATA[<blockquote><p>This recipe is from a friend of ours that now lives in Ottawa. She cooked them one day for Cheryl and the girls. The girls were so impressed that they kept asking for Jennifer’s ribs!</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>1.5 kg baby back ribs with fat removed</li>
<li>Water</li>
<li>4 bay leaves</li>
<li>4 garlic cloves (no need to peel them)</li>
<li>350 ml of Bulls Eye sauce</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Cut the ribs in a portion of about 3 or 4 ribs</li>
<li>Place the ribs in a large pot and cover with water</li>
<li>Boil the ribs for about 45 minutes</li>
<li>Transfer ribs to a large bowl</li>
<li>Dilute the sauce with some of the water used to boil the ribs and mix well</li>
<li>Pour the sauce on the ribs and marinate for about 20 minutes</li>
<li>Cook the ribs on the BBQ, turning them every two minutes, basting with remaining marinade</li>
<li>Ribs are cooked when you run out of marinade (about 20 minutes)</li>
</ul>
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		<item>
		<title>Spare Ribs (1)</title>
		<link>https://www.denismartel.ca/2010/04/spare-ribs-1/</link>
					<comments>https://www.denismartel.ca/2010/04/spare-ribs-1/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 14:00:39 +0000</pubDate>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Baby Back Ribs]]></category>
		<category><![CDATA[Chili Sauce]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Mustard Powder]]></category>
		<category><![CDATA[Vinegar]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=86</guid>

					<description><![CDATA[I find that the ribs taste much better when we take the time to remove as much fat as possible before baking them. I hate...]]></description>
										<content:encoded><![CDATA[<blockquote><p>I find that the ribs taste much better when we take the time to remove as much fat as possible before baking them. I hate to chew on a piece of fat.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>1.5 kg baby back ribs with fat removed</li>
<li>Water</li>
<li>2 large onions, chopped</li>
<li>3 garlic cloves, chopped</li>
<li>15 ml butter</li>
<li>125 ml vinegar</li>
<li>125 ml water</li>
<li>60 ml Chili sauce</li>
<li>30 ml lemon juice</li>
<li>30 ml Worcestershire sauce</li>
<li>7 ml salt</li>
<li>5 ml powder mustard</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Cut the ribs in a portion of about 3 or 4 ribs</li>
<li>Place the ribs in a large pot and cover with water</li>
<li>Boil the ribs for about 45 minutes</li>
<li>During that time, cook the onion and garlic in butter for 5 minutes</li>
<li>Add the other ingredients and cook for another 10 minutes</li>
<li>When the ribs are cooked, drain and transfer to a large baking dish.</li>
<li>Cover with the sauce and cook for one hour at 300<sup>0</sup>F</li>
</ul>
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