Ingredients
Method
- Preheat oven to 300 degrees F and move the oven rack to the center of the oven if necessary.
- Arrange the ribs in a roasting pan and brush with the Liquid Smoke flavoring on both sides. Sprinkle both sides with the garlic powder, salt and pepper.
- Use a measuring cup to pour the water in a corner of the pan. (Don't pour the water over the ribs or the seasonings will wash off!) Cover the pan tightly with foil.
- Bake ribs for 2 hours. About 30 minutes before the ribs are done, preheat a grill to medium-high heat.
- Remove the pan from the oven and cool on a rack for 10 minutes before removing foil. Transfer the ribs to a large pan or platter and brush all over with barbecue sauce.
- Brush the grill grate with peanut oil to prevent sticking. Arrange the rib racks on the grill and cook until grill marks appear and barbecue sauce gets sticky, about 6 minutes per side.
- Transfer the ribs from the grill to a pan or platter and tent with foil. Allow to rest for 10 minutes. Use a sharp knife to cut between the ribs. Serve accompanied with additional barbecue sauce.
Nutrition
Notes
If using St. Louis-style spareribs, the slabs are usually larger; an average 2.5 pound slab will generally feed about 3 people. Increase the Liquid Smoke, salt, pepper, water and barbecue sauce proportionally, and bake the St. Louis-style ribs for 2.5 to 3 hours in the oven until meat is tender before transferring to the grill.
