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Exact(36)
Remove the ribs to a platter.
Cut or tear open the pepper to remove the ribs and seeds.
Remove the ribs from the steamer and leave to cool and dry.
Remove the ribs to a platter and let the sauce simmer, uncovered, 10 more minutes or until it thickens.
After two hours or so, remove the ribs, now the color of mahogany, from the grill and place them on a rimmed baking sheet in a low oven.
Remove the ribs from the oven and serve whole or cut into sections with a simple green salad, coleslaw or baked sweet potatoes.
Similar(24)
For St. Louis-style (or mock baby back) ribs, take a rack of spare ribs and trim the skirt meat along the underside of the rack, then remove the rib tips at the joint before removing the silverskin from the underside of the rack and trimming the edges to clean.
Remove the rib bones.
Remove the rib cage.
There are two ways to remove the rib cage: Using the circular hand saw.
Removing the ribs is trickier: I have to feel my way through it slowly, keeping the knife as close to the bone as possible.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com