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  1. 1. Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4-6 rib bones per rack). You'll have 4 of these smaller racks at about a pound each.

  2. 2. Preheat the oven to 300 F.

  3. 3. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs.

  4. 4. Coat the ribs, front and back, with your choice of BBQ sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap up tightly.

  5. 5. Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2-2 1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall of the bone.

  6. 6. Toward the end of the cooking time, prepare the barbeque.

  7. 7. Remove the ribs from the foil and smother them with additional barbeque sauce. Be sure to save some for later.

  8. 8. Grill the ribs on the hot barbeque for 2-4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!

  9. 9. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. Serve the ribs piping hot with additional sauce on the side, if desired.

  10. Tidbits

  11. 24 hours before cooking. Just prepare the ribs in the foil as described in the recipe and keep them in your fridge. Toss them, foil and all, into the oven the next day,

  12. 2-2 1/2 hours before you plan to scarf out.


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