This is my long time (40 years plus)
fail safe Lip Smacking Good method of cooking pork ribs. (Works just as well with beef ribs.)
Whether they be Baby Backs or St.Louis or Kansas City slabs (The diferrence being in the method of trimming) or Country Style ribs (Bone in or bone out) or Rib Tips or Riblets, this method is a fail safe sure fire way of producing ribs time after time that are tender and moist and ready to fall off the bone.
Cooked a day or two in advance and refrigerated, they can be placed on a propane or charcoal grill to warm through in a short time and provide that grilled taste. Add more sauce.
I'm opinionated when it comes to cooking, and to me a good rib should: 1. Be seared brown. 2. Should be moist. 3. Should fall off the bone. 4. Should not wear out your jaw.
Whether they be pork ribs or beef ribs, slab, country, riblets or what, the following method will ensure a lip smacking, mouth watering rib feast.
If working with full slabs of ribs I usually cut the slab in half or thirds for ease of handling, most of my family and friends are satisfied with a half rack, and many with a third rack or slab.
Procedure: Lightly salt and pepper both sides of ribs and place in a foil lined cake pan bone side down. Bake at 450 degrees or 500 degrees for 45 minutes to 1 hour until brown. then turn ribs over and bake an addition 40 minutes at 450 degrees.
When well browned add a 12 oz. can of beer, or substitute apple cider, coke, beef broth or chicken broth. Cranberry Juice would work for goodness sake.
After adding juice or liquid, seal pan with foil and turn the heat down to 250 degrees and bake an additional 2 or 3 hours. Juice does not have to cover ribs, it just supplies some steam to the pan.
Note: I usually apply the barbecue sauce during the last hour of cooking, and reserve plenty of warm sauce at the table when serving.
Note: I normally prepare my own barbecue sauce and will be adding that recipe. I'm also partial to Sweet Baby Ray's Original Barbecue Sauce. There are tons of good sauces out there. Experiment. Or in kitchen parlance, try a pinch of this or a pinch of that.
I usually serve ribs with baked beans, a baked potato or fries and a green salad or slaw. An ear of corn goes well.
I seldom dry rub ribs but if you've a notion too, feel free. The 2 hours of high heat will set the rub well and it will hold up under the lower temperature steaming.
"Farmland" produces an excellent vacuum sealed rack or slab of pork ribs (Quite Meaty if you can find them, my preference), Hormels are about as good.
So -- Invite, family, friends and neighbors and have a Backyard Feast!
Special Note: While you are in to the process, cook an extra rack or two. They freeze well and are just as delicious when warmed through from the freezer a week or a month later. Add additional sauce.
Add'l Note: I've smoked ribs also. After smoking I finish them off in the foil lined pan with liquid added for 2 to 3 hours in the oven at 250 degrees.