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Honey Ribs
January 24, 2006

I used pork country style ribs & seared them first to remove some of the fat. After they were done & falling off the bone, I plated the ribs on a platter & poured the liquid into a saucepan & reduced it by a third; adding cornstarch mixed in cold water when reduced. It thickened up perfectly! I served these w/ baked white american macaroni & cheese, cola beans & onions & cucumbers marinated in Italian dressing. Talk about some comfort food!!!

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