People will tell you that these ribs are the best they've ever had!! The secret is in the baking. You don't want the meat to be overcooked so it doesn't stay on the ribs, but yet you want it to come off easily when you eat it. It's hard to say exactly how long your oven will take to reach the perfect tenderness ... but time described here is in the ball park. Judging perfectly baked ribs requires a skilled cook .. you know who you are!
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8 to 10
3 Hr 10 Min
slabs of st. louis or other ribs
finely chopped yellow onion
tomato juice (not v-8)
your favorite bottled bbq sauce (mine is sweet baby ray's)
1Rinse off ribs and put them in a large, foil-lined, baking pan. Mix all other ingredients, except bottled BBQ sauce, in a blender and blend well .. about a minute. Pour sauce over ribs, cover with foil and marinate for 3 to 4 hours at room temperature.
2Preheat oven to 350 degrees and bake ribs for one hour, covered. Remove foil cover and bake for another hour or longer, until ribs very easily cut or shred when a knife is inserted between ribs.
3Pour off all but 1/2 cup of the marinade (You might save the rest of the marinade for dipping, if desired). Mix this half cup of marinade in a bowl with 2 cups of your favorite bottled BBQ sauce (I use Sweet Baby Ray's). Spread mixture with a basting brush or spoon on .. skin side up .. of the ribs. Broil on high for 5 minutes. Very carefully turn ribs slabs over with tongs (so the meat doesn't begin to fall off the bones) and spread the remaining BBQ sauce mixture on the meat side of the ribs and broil for another 5 minutes or until slightly browned. If you don't want to broil in the oven, you can then transfer the ribs with the BBQ sauce onto an outdoor grill to brown. Cut ribs and serve.