Good, ol' babyback ribs so juicy and tender, the meat's practically falling off the bones. I wanted to go the whole nine yards and roast the meat with hickory logs or some other aromatic wood. Alas! I don't have a roaster nor do we have any aromatic wood lying around. So, I had to content myself with cooking the meat ever so slowly. To complete the southern theme, mom boiled some corn on the cob and sauteed some marbled taters. Chilled peaches completed the whole meal. :-)
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