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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barbecue Ribs Recipe

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This recipe for Barbecue Ribs, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


3 lbs. St. Louis style wings (substitute variety as you like, St. Louis has the most meat)

Dry Rub:
2 tbsp. onion powder
2 tbsp. garlic powder
4 tbsp. brown sugar
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1 tsp. salt
2 tbsp. oil

Favorite barbecue sauce

Prepare the ribs the day before use.

Remove any silver skin from ribs to allow spices to penetrate the meat

Combine spices for dry rub and sprinkle from above onto the ribs, pat down on one side and turn over, coat the bottom.

Refrigerate overnight in a plastic container

Remove ribs at least 30 minutes prior to baking

Preheat oven to 250

Bake ribs, uncovered for 2 hours

Baste each side with barbecue sauce

Bake another 1 1/2 - 2 hours; until tender

If necessary, broil and add more barbecue sauce




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