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Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
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Claire Makes Best-Ever Barbecued Ribs | From the Test Kitchen | Bon Appétit
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Claire Makes Best-Ever Barbecued Ribs | From the Test Kitchen | Bon Appétit
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