Ok - so I need to make ribs for 125 people at a barbecue. Don't even ask how I got into this mess. Long story short, I'm starting catering and have everything down....except ribs. Any help/advice is greatly appreciated!
There will be other dishes
Need to know how much to buy (prefer pork baby back)
Need the best way to prepare so they will come out fall-off-the-bone and be done in time to serve such a large crowd?
We will have 2 grills, but other items are being cooked, too.
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