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This recipe comes from my church kitchen. It's appeared on many menus through the years because the ribs have such mass appeal.
Originally published as Country Ribs with Ginger Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p240
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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