[NautiNurse]

We've been using the slow-oven moist roast for a couple of years now. Meat falls off the bone. When given the choice, the vote is oven over grill every time now.

Preheat oven to 250ºF. Line a large roasting pan with a big sheet of aluminum foil, over the edges. Place prepared rack(s) of ribs on metal rack in lined roasting pan. Add water to cover bottom of foil lined pan below rack, taking care to not submerge any portion of the ribs. Cover tightly with another sheet of foil. Do not disturb for five hours.

For the health conscious--of prepared BBQ sauces, Bone Suckin' Sauce, Stubbs, and at least some of the Kraft sauces do not contain high fructose corn syrup. OTOH, Sweet Baby Ray's first ingredient is high fructose corn syrup.

[Jane Long]

Thanks for the recipe and bbq sauce ingredient info.

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"When given the choice, the vote is oven over grill every time now."

Sometimes I'll put whatever I'm cooking on the grill for a short period of time with a small amount of charcoal and wood chips. Really just long enough to add the smoke flavor - the oven or pressure cooker does most of the work. Other times I let the grill do all the work.

[Yaelle]

That Stubbs knew what he was doing.

And his extremely hot wing sauce is killer on chicken wings.

[hold_muh_bier]

Thanks for the easy-to-follow recipe! Going to try it the next time we want ribs. I’m getting too old for the ‘fun’ of grilling anymore, so your oven method sounds perfect :)