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The white wine marinade makes these pork chops tender, moist and juicy. Adding hickory chips to your coals just before grilling will add a great hickory smoked flavor.
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The secret is deep frying the ribs, then braising them gently on the hob. Don't worry the exess fat on the ribs will melt into the fryer and you can also drain them on kitchen paper.I usually take them to beach BBQ and finish the last step of caramelising them on hot coals, alternatively bake of put under a hot grill at home. -- posted by Wild Thyme Flour
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Adapted from a recipe by lmdinmn at allrecipes.com. This one can't be done in the broiler, as it needs the hickory to get the flavor right. If you're lucky enough to have a stovetop smoker, you can do this indoors; otherwise, you have to do it on the grill. -- posted by Randy Goldberg MD
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