What makes these ribs so special?
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It gives you a flavorful, fork-tender dish every time.
I had made this thing. I wanted this thing. I would enjoy this thing. Which immediately commenced to making me sick.
To brown or not to brown? To cover or not to cover? To strain or not to strain?
Cooking makes me feel sexy: my secret weapon is no longer how smoothly I underage drink, but how I can roast a fatty piece of meat into something succulent. And braised short ribs make me feel particular good.
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