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	<title>Rib sauce</title>
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	<description>All about rib sauces on the web!</description>
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		<title>Regional variations of barbecue</title>
		<link>http://www.rib-sauce.com/regional-variations-of-barbecue/</link>
		<comments>http://www.rib-sauce.com/regional-variations-of-barbecue/#comments</comments>
		<pubDate>Fri, 23 Oct 2009 09:09:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[About Rib Sauce]]></category>
		<category><![CDATA[Rib sauce articles]]></category>

		<guid isPermaLink="false">http://www.rib-sauce.com/?p=363</guid>
		<description><![CDATA[Barbecue has many regional variations, based on several factors:
the type of meat used
the sauce or other flavoring added to the meat
when the flavoring is added during preparation
the role that smoke plays in preparation
the equipment and fuel used to cook the meat
how much time is spent cooking the meat
At its most generic, any source of protein [...]]]></description>
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		<title>Hard Rock Cafe Baby Rock Watermelon Ribs</title>
		<link>http://www.rib-sauce.com/hard-rock-cafe-baby-rock-watermelon-ribs/</link>
		<comments>http://www.rib-sauce.com/hard-rock-cafe-baby-rock-watermelon-ribs/#comments</comments>
		<pubDate>Fri, 23 Oct 2009 09:09:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baby back ribs sauce]]></category>
		<category><![CDATA[Rib sauce recipe]]></category>
		<category><![CDATA[watermelon ribs]]></category>

		<guid isPermaLink="false">http://www.rib-sauce.com/?p=359</guid>
		<description><![CDATA[Hard Rock Cafe Watermelon BBQ Sauce:
Watermelon rind from about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato catsup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
To prepare the watermelon rind, cut off the green skin and about 1/2 inch of the hard white [...]]]></description>
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		<title>3-2-1 RIBS!</title>
		<link>http://www.rib-sauce.com/3-2-1-ribs/</link>
		<comments>http://www.rib-sauce.com/3-2-1-ribs/#comments</comments>
		<pubDate>Thu, 22 Oct 2009 16:24:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[About Rib Sauce]]></category>
		<category><![CDATA[Rib sauce articles]]></category>
		<category><![CDATA[Rib sauce recipe]]></category>
		<category><![CDATA[rib sauce]]></category>
		<category><![CDATA[rib sauce recipes]]></category>

		<guid isPermaLink="false">http://www.rib-sauce.com/?p=354</guid>
		<description><![CDATA[Spend enough time talking barbeque with folks and sooner or later the subject of preparing ribs will come up. More often as not it’s in the form of a question along the lines of:
“How do I get my ribs to taste like (insert the name of a restaurant, bbq joint or neighbor/cousin/brother-in-law)?”
Based upon the number [...]]]></description>
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