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1
Preparation time: 1/2 day, but constant attention is not required.
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2
Simmer the sauce, stirring until the sugar is melted.
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3
Then, stir occasionally for a few minutes while the oil is drawn out of the lemon.
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4
Do not allow to scorch.
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5
Remove from heat and set aside.
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6
Broil the ribs flesh side up until browned.
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7
Turn and cook flesh side down, brown again.
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8
(Even better is to use a barbecue to brown instead of your oven broiler for this step)
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9
Now brush both sides with some of the sauce and cook on each side for five minutes.
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10
Do not let them burn or blacken!
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11
The RIBS at this point look good, but they are still raw.
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12
Cut the ribs apart and dip each rib in the sauce.
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13
Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs.
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14
Cover the ribs with heavy-duty aluminium foil, tucking in around the outside edge of the pan to make an airtight container.
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15
Cook in the oven at 325F for 2 hours.
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16
Remove from oven and open very carefully.
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17
Beware the live steam that will rush out.
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18
Allow to sit, opened for a few minutes.
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19
The end result is smoked, steamed, tender meat which falls from the bones.
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20
All fat is rendered and drains into the pan.
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21
Use leftover sauce when warming over the second day.
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22
SAUCE VARIATION: Molasses, tomato paste, onion, spices
