Melt in Your Mouth Barbecued Ribs

The Art of Good Food -Test Kitchen
4 servings
We have found the secret to a relaxing Sunday or holiday dinner.  The Art of Good Food presents the fall-off-the-bone, melt-in-your-mouth ribs you dream about, but thought they would be too difficult to make. These ribs will stand up to all your expectations and are a cinch to prepare.  Try these ribs along with some grilled veggies and you can sit back and relax for the rest of the day.  Let The Art of Good Food Sweet or Savory rub do the work.

Slab of pork ribs
The Art of Good Food's Sweet or Savory Dry Rub
1.    Rinse and pat dry a slab of pork ribs
2.    Rub a generous tablespoon of our sweet or savory dry rub into each side of the ribs
3.    Wrap the ribs in plastic wrap or place directly into a baking dish and cover tightly
4.    Refrigerate 24 hours or overnight to allow the rub to penetrate
5.    About 3 1/2 hours before you want to serve dinner, Heat the oven to 250 degrees and place the ribs in a baking dish covered tightly with foil
6.    Slow bake for 3 hours while tightly covered
7.    Heat the grill to hot and when ready, place the ribs on the grill for 3-5 minutes per side, applying barbecue sauce if desired and serve.

If you get delayed on dinner time, either turn the oven down to 200 degrees and extend the time or if it's close to the end, just turn them off and let them coast for a half hour to an hour.  It won't hurt a thing.  The secret is in the penetration of the rub and the slow cooking.

If you like Memphis style dry ribs, just be generous with our sweet rub in step 2 and add an extra sprinkle of the dry rub to the ribs while on the grill.  Oh, and skip adding the barbecue sauce.

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