Tonight I wanted to satisfy my two barbarian carnivores with a hands- on meal of ribs and corn on the cob. I slow baked several pounds of St. Louis Style Pork Ribs (325 degrees for two hours). I prefer this type if rib over others because they are very meaty. I wrap the ribs in foil and bake for one hour, then I crack open the foil and add our favorite BBQ suace. After baking the ribs uncovered for another 30 minutes, I reseal the foil to prevent burning and to seal in the juices and cooked the ribs for another 30 minutes. The end result is ~ finger licken’ good!
I bought a rather large package (4.5 pounds at $2.99 per lb.), cooked it all and froze half for another day.
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