You can use either pork or beef ribs (although I strongly recommend going with pork baby back because they’re less greasy than either beef ribs or pork country-style ribs). But the real key here is, Take Your Time! Let the ribs marinate for at least 16 hours and cook them for at least six hours. They won’t be as good as if they’d been smoked slowly over charcoal, but if you live in an apartment or the weather stinks they’re a great option. (Larger image.) Serves 2.

See Also

Pork Dry Rub: A Pig's Best Friend

Kevin's Barbeque Sauce: 30 Years of Refinement

Potatoes O'Brien: A Tasty Tradition

Ingredients

• 1 rack pork baby-back ribs
• Dry spice rub*
• Barbeque sauce**
• Heavy-duty aluminum foil

• Prep Time: 960 minutes
• Cook Time: 390 minutes

• Total Time: 1,350 minutes

Preparation

1. If you’re using baby backs they have a membrane on the bone side that’s indigestible. Using small needle-nose pliers (I have a set dedicated to use in the kitchen for this and for pulling pin-bones from fish) and your fingers peel the membrane off and discard. It can be a bit difficult to get started and peel but should come off with a little effort.

2. Generously season ribs on all sides with dry rub (*recipe here), massaging mixture into meat.

3. Wrap snugly in two layers of plastic wrap and refrigerate for 16 – 24 hours.

4. Heat oven to 250 degrees. Wrap ribs in heavy duty foil.

5. Cook ribs on a baking sheet in the center of the oven for 6 hours.

6. Remove from oven and carefully open bundle (be careful, the steam will be very hot and the foil will be filled with hot fat).

7 Increase oven heat to 350 degrees.

8. Pour off the fat from the foil and discard.

9. Brush ribs liberally with BBQ sauce (**recipe here) and return to oven, with foil open, for 30 minutes. (This bakes in a light layer of sauce.)

Serve.

By the way, a I got a comment about my Barbeque Sauce, she wrote: "I called my husband to come taste {the sauce}. As he was tasting it, his eyes lit up and he asked me if I made it, or I just jazzed up a bottled sauce. He couldn’t believe how great the BBQ sauce was either. We kept tasting it, and then both realized we weren’t just tasting it, we were eating it by the spoonful."