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Preheat oven to 220°. Cut ribs, wash and pat dry. Season heavily on both sides. Place
meat-side up on a baking pan in the oven, cook for 4 to 6 hours. After the first couple of
hours, turn the pieces over. Let cook an hour, then turn right side up to finish cooking.
That's all it takes for meltingly tender ribs.
If you would like to grill the ribs, get the grill ready for indirect cooking: Light coals
and when they are fully ashed over, push to the sides of the grill. Put a foil pan between
the coals in the bottom of the grill and pour in a few cups of water. This will help keep
the ribs moist. Place the ribs, bone side down, in the middle of the grill. Close the grill
vents most of the way in order to keep the heat down. Try to maintain the heat at about
200° to 250°. Cover and grill for 2 to 4 hours or until the meat just starts to
shrink from the end of the bone. You may need to periodically add coals to keep the fire
going. Low and slow is what you need to remember.
Prep. time: 3 minutes
Cooking time: 4-6 hours for baking, 2-4 hours for grilling
Serves: 2-3
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