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World Famous Ribs

4 baby back ribs; or 4 lbs pork spare ribs
bbq sauce

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 to 6 rib bones per rack). You'll likely have 4 of these smaller
racks at about a pound each.

Preheat the oven to 300 degress F.

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

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

Place the ribs into the oven with the seam of the foil wrap facing
up. Cook for 2 to 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 off the bone.

Toward the end of the cooking time, prepare the barbecue.

Remove the ribs from the foil and smother them with additional
barbecue sauce.

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

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.


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