I made this recipe for the first time and followed the directions exactly. I had a 4.5lb piece, but cut it into two parts and baked them on separate racks. I was nervous baking them for the whole 2.5 hours, but I trusted the recipe. They came out AWESOME! I also used the Ray's Sweet BBQ sauce since it is faster. Everyone raved about the ribs! They really did fall right off the bone!
Pork Ribs from Crook's Corner
Photo: Rick Lew; Styling: Sara Foster
3 Hours, 40 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
- 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.
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