Slide-off-the-bone tender, moist, deeply delicious ribs, swathed in a tangy, robust, lip-smackingly addictive barbecue sauce.


The glorious make-ahead secret to these more-please ribs is cooking them in the oven first. Eureka!  And then, Ta Da! firing up the grill to ensure a good schwack of those crusty, darkly tasty, edges. 

I'm sold on this method. Way! That's it, end of story.  This is how ribs are done at our house.

But wait, oh yes, waaaiiit just a momento!  The easy-peasy, do-ahead-if-you-want, cooking method is only half the fun. 

The tangy, sweet, salty, robust sauce, that you can whip up ahead and store in the fridge, is wickedly good.  No really, I'm serious.  Wickedly good. And I get to smear and spoon and brush it all over these foolproof ribs.  Told you the cooking method was only half the fun!

Now you want to rev up your summertime making and eating pleasures, don't you?  Well then, I double dog dare you!


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Adapted from FoodTV with Ina Garten (my recipe goddess!) for
The Last Wonton.   Thank-you Ina, you rock!

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About 5 pounds Danish baby back ribs (4 racks)
or meaty back ribs (2 racks)
Sea salt and freshly ground black pepper

1 recipe Wicked Homemade Barbecue Sauce

Preheat the oven to 350F.  Line a sheet pan with aluminum foil.

Place the ribs on the sheet pan meat side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper.  Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil.  Bake for about 1 1/4 to 1 1/2 hours for baby backs and possibly another 15 minutes for really meaty back ribs, until meat is very tender when tested with a fork.

As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce.  Grill right away or cool and refrigerate, to grill later.

About 30 minutes before you want to serve, heat your gas grill to medium-high heat.  Place the ribs on the grill ribs-side down, lid on and grill for about 4-5 minutes.  Turn the ribs meat-side down, put the lid back on and grill for another 4-5 minutes, until nicely browned. 

Place on a cutting board and cover lightly with aluminum foil and allow the ribs to rest for 5-10 minutes.  Cut into ribs and serve hot with extra barbecue sauce on the side. Ta Da!




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