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This is my husband’s favorite meal of all time. He used to always order ribs at a restaurant when we went out until I developed this recipe. Now it is my favorite thing to make when we have friends over or if I just want to score some brownie points! Several years ago my husband’s grandma bought me a Wolfgang Puck rice cooker, which I love by the way. Not only do I use it to cook rice but I also cook my ribs in there. If you don’t have a rice cooker you can also use a Dutch oven, crock pot or any other baking dish that you can cover tightly.

This recipe can be made with both the Baby Back Ribs and the Country Style Ribs. In the winter I prefer the boneless Country Style Ribs. They are actually sliced from the pork shoulder (which is also referred to as pork butt) and they have a little tiny bit of bone which is very important for flavor but they are very meaty. If you choose to use Baby Back Ribs, cut the ribs apart at each bone, so that you can brown each piece.

Below you will find a recipe card with more detailed instructions and pictures.



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