Cut your fresh slabs of ribs into smaller segments, if desired (1-4 ribs per segment, optional, not necessary for Country Style Ribs) and brush or dip into Claude’s to coat well. Can be cooked right away or marinated for an even smokier taste.
Place ribs evenly into the bottom of a baking pan. Add water to the side of the pan to at least ½-inch deep, cover tightly and roast in a 325-degree oven for 60-90 minutes. Test ribs for tenderness by tugging on a bone – the longer they cook the more tender they will get, personal taste prevails. Drain and cool – or refrigerate and grill later.
Grill Method: Preheat grill – preferably an indirect charcoal fire using hardwood chunks or chips – or a gas grill with soaked wood chips*
Brush ribs with pan sauce, sprinkle generously with one of our Tony’s Smoky BBQ Rubs and carefully brown over with medium high indirect heat (fire on one side, ribs on the other), OR direct LOW heat. The seasoning has sugar to promote glazing so pay close attention and turn as needed, too much heat and the glaze will burn.
Once ribs are browned and glazed, sauce can be brushed on, or heated and served for dipping on the side.
Oven Method: Preheat oven to 375-425°. Brush ribs with pan sauce and sprinkle generously with your favorite Tony’s Smoky BBQ Rub. Place on a flat sheet pan and roast in the top of the oven, convection fan on, until sizzling and lightly browned. Turn as needed for even browning, can also be broiled for extra browning. Once ribs are browned and glazed, sauce can be brushed on, or heated and served for dipping on the side. – Chef Mick Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
* Adding soaked wood chips directly to hot coals or in a metal chip pan under cooking grate and directly over the hottest part of the gas grill will add even smokier flavor.
** The rubs and the BBQ sauce contain sugar and are intended to glaze – but they can burn quickly, especially with direct heat! Keep a close eye so ribs do not burn!
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