RIBS - Maynard's Ribs

Maynard Pittendreigh

4 pounds baby back pork ribs

Barbecue sauce

1. Coat ribs, front and back, with barbeque sauce. Place a rack of ribs, one at a time, onto a piece of foil tengthwise and wrap it tightly.

2. Place the wrapped ribs onto a pan with the seam of the foil wrap facing up.

3. The ribs are now ready for either immediate cooking or for marinading for 24 hours.

4. Place into preheated oven at 300 degrees.

5. Cook for 2 to 2 1/2 hours, or until the meat of the ribs are shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking tiem will ensure that the meat will be very tender and fall off the bone.

6. Remove the ribs from the foil and smoother with additional sauce.

7. Grill the ribs on a hot barbecue for 2 to 4 minutes per side. Do not burn!

8. When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.