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Unfair and Unbalanced
Join Date: Jul 2004
Location: From the misty mountains to the bayou country
Posts: 9,711
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I'm down with Rick here. I'm a sauce at the table kind of guy. But I have to say, for quick & easy, the Alton Brown approach works. You take the juice out of the tin foil & reduce it to a glaze, then caramelize the glaze on the ribs at the end, works pretty well. For quick & easy.
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