The best ribs I have ever had start in the oven at a very slow temp – usually 300 or 325 – until they are cooked and tender. I use a cooking sauce of dry sherry, vinegar, thyme and grated garlic. I have heard of using beer, ginger ale, different wines (a raspberry or peach sounds like it would be good) and you can use your favorite spices and seasonings with the liquids. Garlic, jalapenos, nutmeg, onion, rosemary and the “smoke” flavorings all have great flavor for barbequing. I like this recipe because I can cook them a few days in advance and finish them up on the grill by warming them through and basting them with barbeque sauce – which takes just a little time on the day of the celebration.
I peel off the touch white membrane on the inside of the ribs before I cut the ribs into “serving size” pieces (two or three ribs per serving.) They are very tender so it may be difficult to try to do it after as well as by doing it now it saves time on the day of the celebration.
I then put the ribs (up to a double layer of meat.) in a disposable pan with enough marinade to cover the meat. I cover the pan with foil and seal it well around the edge. I leave this in the refrigerator for at least 4 hours – up to 8. (This helps tenderize the meat and allows the flavor to permeate the meat.)
Then I put the ribs into a preheated oven and let them cook (still covered and sealed well) for at least three hours. After 3 to 3 ½ hours I carefully peel back the foil and check to see if the meat is done – it will almost be falling off the bone and super tender when it is done. If it isn’t done re-cover the pan and let it cook another ½ hour before checking again. When the meat is done I take it out of the oven, let it cool and refrigerate until needed.
The last steps are preheat a grill, baste the ribs with your favorite barbeque sauce and heat them through. I usually delegate this part to the “Grill Master” so I can enjoy the gathering, too!