BBQ Ribs

For me, making ribs is a slow process. I want them tender but still moist. I do these in the oven and they come out great.

NEED:
1 or 2 slabs of pork ribs. * I like to buy them packaged in a long package, not rolled over, so I can see the full slab; back and front. You can also get them at a butcher counter but be sure to ask to see both sides. You want some fat but not a lot of fat *
Seasonings of your choice. ** I use black pepper, garlic powder, onion powder and Lawry's seasoning.**
BBQ sauce of your choice. *** I like Honey BBQ or Hickory and Brown Sugar***
6 Ice cubes

Pre heat oven to 300 degrees.

It is best if you can cook the slab whole, to help keep in the moisture.
You need a large baking pan which is at least 2 inches deep to hold the meat and the juice.
Spray the pan with cooking spray and place the first slab in, meatiest side up. Season ( you can buy a rub for this, but I like to use the spices of my choice )
now place the 2nd slab on top, meatiest side down. Placing them this way keeps the moisture in the meat. Season the top of the meat.

Place 3 ice cubes on each side of the meat ( most likely you will have to lay the slabs from corner to corner, so you can then place the ice in the open corners.)
Cover, loosely, with foil and place in oven for 2 hours. Having the ice will help keep the meat moist until the juices start to run in the pan. Having the foil loose will allow the steam to escape rather than have the ribs sitting in water.

After 2 hours turn the slabs over. You will have to remove the top slab to another pan, then take out the bottom slab. Place what was the top slab into your baking pan, meatiest side up and top with the slab that had been on the bottom, meatiest side down. Season the top of the upper slab and replace the foil, loosely, and return to the oven for 2 hours.

Remove from baking pan to cookies sheets ( 2 ) with sides. Turn oven up to 375 degrees and place ribs back in the oven, uncovered. This is to finish cooking and to allow them to cook to a slightly dryer surface, before you add the sauce. Bake for an additional 45 minutes.

Pull rack forward and add sauce to ribs. Keep in mind, the meat is hot so the sauce will run. Pour slowly and spread with a basting brush. Cover generously and return to oven for 5 minutes. Repeat and bake another 5 minutes then remove from oven, allow to sit for 2 to 3 minutes then slice between the bones and place on a platter.

If the slab is longer than your cookie sheets, place foil under the ends of the slabs to keep the sauce and grease from dripping in your oven.

The ribs will be very tender and moist.

ENJOY!