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*
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.)
Remove ribs from oven, and let rest at least 20 minutes.
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.
Seasoned in the South: Recipes from Crook's Corner and from Home; Crook's Corner, Chapel Hill, North Carolina
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