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June 2012
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CONTENTS
Check Out the VanDevere Kia Sign and Drive Sales Event
Check Out Our Current Chevrolet TV Commercials
Employee Spotlight: Matt Pace - Parts Director
2014 Chevrolet Impala Redesign Revealed
Fun Facts About Independence Day
Swimming Safety
Tablets for Every Need
Car Care: Air Conditioning System Check
Five Pet-Friendly Outings in Ohio
Diet Tips That Actually Work
Three Best Beach Reads
Vehicle Profile: The 2012 Buick Regal eAssist™
Vehicle Profile: The 2012 Buick Enclave
Vehicle Profile: 2012 Chevrolet Camaro ZL1
Vehicle Preview: 2013 Chevrolet Spark
Vehicle Profile: 2012 Kia Rio
Vehicle Profile: The 2012 Kia Sportage
The Ultimate Barbecued Ribs
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The Ultimate Barbecued Ribs
Summer time grilling never tasted so good!

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 to 6 servings
 

Ingredients

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzlewith olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.


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