This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.
- 2 1/2 pounds (about 2 racks) St. Louis-style ribs*
- 1/2 cup olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- Bill's Blackstrap Barbecue Sauce
3 Hours, 40 Minutes
- 1. Preheat oven to 350°. Drizzle both sides of ribs with oil; sprinkle with sea salt and pepper. Place on baking rack over rimmed baking sheet. Add 1 1/2 cups water to baking sheet, and cover tightly with foil. Roast 3 hours or until ribs are tender. (Meat should separate easily from bone.)
- 2. Remove ribs from oven, and let rest at least 20 minutes.
- 3. Brush ribs on both sides with Bill's Blackstrap Barbecue Sauce, and grill over medium heat 5 to 6 minutes per side or until heated through and slightly charred.
- Note: Ribs can also be finished in the oven. Preheat oven to 400°. Brush ribs on both sides with sauce, and place in shallow roasting pan. Add 1 cup sauce, and bake at 400° for 10 to 15 minutes or until sauce bubbles and thickens slightly. Serve with remaining sauce.
- *St. Louis-Style Ribs are spareribs with a fatty section removed from one side--easier to eat and somewhat leaner than regular spareribs.