Marvelously simple, marvelously succulent. Serve with potato salad and baked beans. If you don’t want to heat up the kitchen, you can wrap the ribs tightly in foil and precook them on the grill instead of the oven. Turn them about every 10 minutes.
1 slab of ribs for each 2 – 3 people
your favorite barbecue sauce
Heat oven to 350 degrees. Get the biggest pan you have. The best option is a big roasting pan with lid. Second best is a big roasting pan without a lid. In a pinch, use an 11 x 13 inch cake pan.
Place the ribs in the pan. If necessary, cut the slab(s) in half to make them fit. Even if they do fit in the pan, go ahead and cut them in half if a full slab won’t fit on your grill.
Pour sauce over the ribs and flip them around to coat them. Cover tightly with lid or aluminum foil, then roast for 45 minutes, adding 15 minutes for each additional rack.
Remove from oven. Place over hot coals and grill for a total of five minutes on each side, flipping and basting with additional barbecue sauce every few minutes. Baste and turn ribs until they get a nice crust. It’s okay if they look a bit charred.
Remove from grill. Let them rest for five minutes. Slice ribs apart between bones and serve with additional sauce. If you have trouble telling where to cut, flip the slab over and cut on the bone side.
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