Nothing-to-It Pork Ribs

Figure one full slab of ribs per every two people (and figure more if, like me, you want leftovers). Pull off a length of aluminum foil sufficient to entirely cover the slab of ribs on both sides (i.e., about two and a half times as long as the length of your slab of ribs). Rub the ribs first with an ample quantity of liquid smoke then with your favorite meat rub.

Add any other flavors you want at this point (brown sugar, honey, Worcestershire sauce, hot sauce, etc.) Place the slab in the middle of the length of foil and fold the foil so the entire slab is covered. Tightly seal the long edges but leave an opening at one end to add a braising liquid, which can be just about anything: red or white wine, more liquid smoke, some beer, some steak sauce, a squeeze of citrus (any sort), etc. You’ll want about a half-cup of liquid per slab.

Seal the end tightly and place the slabs on a large baking pan that will capture any liquids that leak out. Bake in a very slow oven (about 200 degrees). After six or eight hours, open the foil envelopes, remove the ribs from the foil and lay them gently on a pan (careful, they’ll probably fall apart!), then transfer all the braising liquid to a saucepan.

Add a can of tomatoes, tomato sauce, tomato paste or some commercial BBQ sauce to the braising liquid and reduce to a nice thick consistency. Slather this sauce all over the cooked ribs and bake for another 30 minutes, just long enough for the glaze to caramelize and “bubble” on the ribs. Or if you prefer, fire up the charcoal grill, heat the ribs through, slathering on your sauce near the end.

These babies are every bit as tasty as anything off a smoker, and since they are never allowed to reach a temperature above the boiling point of water, they are juicy and succulent.

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See also:

• Beer Can Chicken
• Bratwurst
• Charcoal-Roasted Ham
• Charcoal-Roasted Turkey
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Perfect BBQ Chicken
• Pretty Good Brisket
• The Perfect Burger
• The Perfect Steak