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The "3 and down" style specified for the pork ribs means that each rack weighs 3 pounds or less.

Source: Martha Stewart Living, August 2001
Servings

Ingredients

For the Flavoring Paste

For the Sauce

Directions

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10
  • ckerins1
    4 OCT, 2008
    I loved this recipe....I let the ribs set for 24hours with some extra paste on them after slow-roasting them, and they were DELICIOUS
    Reply
  • mustardmom
    31 JUL, 2008
    My family loves this recipe. They become disappointed if I use any other recipe. They take a bit of time but are VERY worth it!
    Reply
  • sandy0103
    1 JUN, 2008
    I think these were great. I alter every recipe though. Must be high quality meat as well. I prefer jack daniels cooking bbq sauce over this recipes.. I also use all fresh ingredients that makes a HUGE difference. I give this recipe and my cooking it 5 stars.
    Reply
  • Bleuzette
    26 MAY, 2008
    I don't know.... I really hate to put anything ngative here, but I feel honesty is best. I made these pork ribs and my family ate them. They were OK... but, unfortunately they simply were not as good as I thought they would be. Every other thing, thus far, that I have made from Martha's cannon has been wonderful.... *sigh*
    Reply

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