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Old 05-31-2016, 11:08 PM   #21
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Quote:
Originally Posted by RPCookin View Post
I like the sauce caramelized a bit, so just on the side doesn't really get the job done for me.
I don't use sauce at all. I'm happy with the rubbed ribs.
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Old 05-31-2016, 11:42 PM   #22
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tenspeed posted this marinade recipe for chicken thighs on this evening's dinner thread. I bet it would be good for pork ribs. A little sweet, but salty, spicy and vinegary, too.

Food Wishes Video Recipes: Rusty Chicken Thighs – What’s in a Name?
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Old 06-01-2016, 03:36 AM   #23
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Thanks for your advice.

Kind Regards
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Old 06-01-2016, 07:17 PM   #24
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Originally Posted by Andy M. View Post
I don't use sauce at all. I'm happy with the rubbed ribs.
Dry rub pork ribs are favored in my neck of the woods. Sauce is served on the side.

By the way, I'm sure you all know but, for the benefit of someone who might be reading this in the future; although molasses doesn't taste as sweet, in fact, it has more sugar the high fructose corn syrup.
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Old 06-02-2016, 04:48 AM   #25
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Originally Posted by skilletlicker View Post
Dry rub pork ribs are favored in my neck of the woods. Sauce is served on the side.

By the way, I'm sure you all know but, for the benefit of someone who might be reading this in the future; although molasses doesn't taste as sweet, in fact, it has more sugar the high fructose corn syrup.
Seeing that it is made from sugar cane and corn syrup isn't, I would expect so.
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