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sounds pretty damn good to me---!
(That's my recipe for pork ribs, which I slice down to individual ribs before cooking,
better to soak up the other ingredients--- but cook them alone on high for about an hour,
then pour out the fat, and then add the other ingredients, slow-cooking slightly above
the minimum heat setting, usually for at about another four hours, give or take...
'melts in your mouth', damn good eating!)
Unfortunately, I have no source for bison ribs, but one can dream!
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