|Fog City Diner Cookbook|
|by Cindy Pawlcyn|
One of the owners of San Francisco's famed Fog City Diner shares 150 of the restaurant's finest recipes while recapturing the sights and sound of ...
Results 1 - 10 of 95 for smoked ribs
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Combine all ingredients and baste ribs at least once every half hour while smoking.
Place deer ribs on foil and ... in smoker and smoke at 250°F for ... from the tin foil package and bacon add to that 1/2 cup water pressure cook 25 min.
Note: Good smoked ribs require tender loving ... to soak the smoke flavor up, but ... Serve!! Remaining beers may be consumed anytime at chef's discretion!
These are the best ribs you'll ever wrap ... turning over midway through. Top with chopped sun-dried tomato, Gorgonzola cheese and fresh chopped parsley.
Combine liquid smoke and water in ... boil. Add the ribs and reduce heat; ... 15-20 minutes. For crispy ribs, broil additional 3-5 minutes. Makes 4 servings.
Preheat oven to 425 degrees. Stack ribs in large baking ... Glaze ribs. Cook on grill or broil about 3-4 minutes each side, to your own taste. Serve 24-30.
About 1/2 hour ... hickory chips. Place ribs, bone side ... grill. Brush ribs with sauce. Grill uncovered about 20 minutes. Brush often with sauce. Serves 6.
Boil ribs until tender but ... servings per side of ribs. Dip in sauce and put in a covered roasting pan. Cook in oven at 350°F for about 45 minutes.
Put ribs, about 4 ... Marinate overnight. Prepare smoker according to directions. Cook ribs 6 hours. Heat reserved marinade to boiling and serve over ribs.
No specific ingredient ... by marinating the ribs, putting them ... finished. Serve the ribs with the sauce in a separate bowl. Bon Appetit!! -Venezuela
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