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Baked Baby Back Ribs with Lemon Confit Marinade
- 4 large lemons
- 8 large garlic cloves, peeled
- 1/4 cup olive oil
- 3 tablespoons chopped fresh thyme
- 3 tablespoons (scant) coarsely chopped fresh rosemary
- 2 tablespoons fennel seeds, ground
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon (packed) golden brown sugar
- 5 pounds meaty baby back pork ribs (about 4 large racks)
Directions:View on Bon Appetit
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