Barbecued Country-Style Ribs
8 comments
Appears in Cook's Country August/September 2011, Cook's Country TV
They’re inexpensive and flavorful, but these ribs are hard to cook evenly. We’d have to either speed up the dark meat or slow down the white.
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WHY THIS RECIPE WORKS
Boneless country-style ribs present several cooking challenges. Each piece not only varies wildly from the next, but is also a mishmash of lean white meat and rich dark meat. Unfortunately, if the ribs are cooked to optimize the white meat,...
