Barbequed Ribs
Cut the ribs into sizes that will fit into a 9" x 12" baking pan. Trim as much fat as possible from the ribs. If you want to eliminate more of the fat from the ribs, parboil for 15 minutes in a large kettle. This also slightly reduces the length of the required cooking time. Drain well.
Line a 9" x 12" baking pan with enough heavy duty foil that will come up over the top of the ribs to make a sealed seam.
Coat the ribs well with your choice of sauce and place in a single layer in the foil-lined pan. Seal.
Marinate in the refrigerator for 12-24 hours--the longer, the better.
Preheat oven to 300°.
Unwrap the top of the foil and place the pan of ribs in the oven.
Bake for 1 1/2 to 2 hours until the meat starts to shrink back from the ends of the bones. At this point you may choose to finish cooking them in the oven until they are fork tender. However, you might choose to remove the pan from the oven and refrigerate if all to finish later on the grill or take them directly to the grill for finishing. In either case, add more barbecue sauce and grill for an additional 2-4 minutes on each side, watching carefully so the ribs don't burn.
Serve the ribs with additional sauce on the side.
The amount of ribs you need to prepare will vary, depending on the people for whom you are cooking, but 4 lbs.of ribs should serve 2-4 persons.
*Do not re-use the sauce in which meat was marinated or cooked!