Ribs can be enjoyed all year round.
And let’s face it, there’s nothing worse than a dry rack of ribs.
Once you’ve removed the silverskin, Rainford suggests then trimming the excess fat.
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“Letting the ribs sit in it for a few hours or overnight,” Rainford suggests.
“This allows the juices to redistribute through the ribs.”
Although you and your friends might be tempted to bite into your ribs immediately, be patient!
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