From SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Photography © 2018 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Discovering low-temperature oven roasting was a serious revelation. Yes, of course ribs taste amazing slowly smoked, but long cook times on a grill isn’t the only option for succulent ribs. Rainy-Day Ribs and ribs with little to no effort also sound good to me. Lifting the ribs above the baking sheet on a rack lets the heat circulate on all sides. After a few hours, the meat is tender, nearly falling off the bone, and you’ll have finger-licking-good ribs.
Serves 4 to 6
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