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One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. —Roxanne Chan, Albany, California
Originally published as Chinese Barbecued Ribs in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2012, p102
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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