Oven Ribs
These ribs get their smoky flavor from hickory chips in the roasting pan, so no smoker is needed. The meat is rubbed the night before, then cooked for hours at a very low oven temperature under foil until it is tender. A last coat of sauce and a turn under the broiler give the surface a browned, sticky finish. It is a patient, mostly hands-off method that suits a weekend.
Instructions
Coat the ribs generously on all sides with rib rub. Refrigerate them overnight so the seasoning has time to work into the meat.
The next day, spread a good amount of hickory chips across the bottom of a roasting pan. Set a rack in the pan and lay the ribs on the rack.
Cover the pan tightly with aluminum foil and set it in the middle of a 200 °F oven. Cook baby back ribs for 6 hours and St. Louis cut ribs for 8 hours, replacing the chips as needed.
Brush the side facing you generously with barbecue sauce. Remove the foil and place the ribs under a preheated broiler until they are well browned, then serve warm.
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