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« SCALLOPS PROVENCAL WITH HERBED BASMATI RICE | Main | CORN CHOWDER WITH FINGERLING POTATOES & APPLEWOOD SMOKED BACON »

Comments

Jennie

I love me some Rendezvous! We can buy the dry rub at local grocery stores - Let me know if you want me to send you some.

I made your spaghetti and meatballs again last night. YUM.

Jessica

I can't believe you didn't mention the name of your fictional rib joint.

e

holy cow they look fabulous! no weird or exotic ingredients in the sauce (so i'll be ale to find everything), and done in the oven (i love roasting rather than grilling). i can't wait to make these!!

Nomie

If you want fall-off-the-bone ribs, try Alton Brown's method - it involves a dry rub, then braising the ribs in a sauce. Absolutely delicious.

Susan

Mmmm I grew up on Rendevous and buy the dry rub all the time. Great stuff!
The ribs look fabulous!

Nancy

I made these last night - DELICIOUS. The oven may work best, however. They got a little charred on the grill. Thanks for the great recipe!

Confabulist

That's a great-looking sauce! I came here looking for ideas for a coffee-based sauce, and I'm going to steal a few ideas, including the use of soy sauce.

350 degrees will likely result in slightly chewy ribs. If you want ribs that fall off the bone, you're going to have to cook them for longer and at a much lower temperature. This usually accomplished on a grill, but you can do it in an oven, too. Try an oven recipe that sets the temp around 250 degrees instead.

Braising is another option, but it will have slightly different results.

Good luck!

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Using coffee for making barbeque sauce? That's new for me! I think this also suited for grilled elk, right? I must make this sauce this coming weekend. I'd have to ask my mom to help me make a luscious grilled elk! Hehehe…. Got to jot down the ingredients and save this link so I have a guide for making the sauce.

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