Averie Cooks

-1 Preheat oven to 300F.
-1 Rinse the ribs and pat them dry with a paper towel before placing them in a 9x13-inch heavy bottomed roasting pan, baking dish, cast iron skillet, or similar large roasting or casserole dish; set aside momentarily.
-1 In a medium bowl or 2 cup glass-measuring cup, add all the remaining ingredients, and whisk well to combine. Barbecue Sauce Tips - Note that the liquid smoke is optional, and that if you do decide to use it, a little goes a long way so don't add more than is called for. Also, it's possible to doctor up store bought barbecue sauce such as Sweet Baby Ray's Original BBQ Sauce (or another favorite) to your liking. As written, my sauce recipe is so easy, but if you want to make it even easier or are missing the majority of the ingredients and it's easier to just buy BBQ sauce, do it. Feel free to add what you do have, i.e. for me the brown sugar is non-negotiable, as is the chili powder.
-1 Slowly and evenly pour the barbecue sauce mixture over the ribs, turn the ribs over and spoon some of the sauce over the tops.
-1 Cover the roasting pan with foil, and place on the center oven rack to roast for about 2 1/2 hours. Start checking after 2 hours to see how the ribs look. Tips - While roasting, you can flip the ribs over halfway through and/or spoon some of the barbecue sauce over the ribs for more moisture and flavor, but it's optional.
-1 After about 2 1/2 hours, remove the foil. Tip - After the initial baking period of about 2 1/2 hours, if you find the pan is too full of grease, carefully pour it out before returning the ribs to the oven. This will prevent excessive greasiness and allow the ribs to finish baking beautifully.
-1 Bake uncovered for 30 minutes, or until ribs are done. Ribs are done when a digital thermometer reads 200-205F. Tip - I always allow protein of any kind to rest for 10-15 minutes before serving, not only so I don't burn myself or my family, but so that the internal juices stay sealed in the meat and don't run out.