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Using two forks, shred the remaining half of the ribs, trimming fat as necessary; reserve and store* as directed below. Place shredded pork (about 3 cups) and 1 cup sauce in an airtight container; stir to combine. In a medium bowl, combine barbecue sauce, onion, celery, mustard, brown sugar, Worcestershire sauce, garlic, and thyme.


Serve half of the ribs and half of the sauce, if desired, with hot cooked noodles and thyme springs.
In a medium saucepan, heat reserved meat mixture, covered, over medium heat about 10 minutes or until heated through, stirring occasionally.





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