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1
Preheat oven to 350 degrees F.
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2
Cut the slab of ribs in half.
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3
Using 2 large baking dishes (I used two 9x13 pans), place each half rack meat side down in a baking dish.
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4
Pour enough water over the meat to completely submerge it.
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5
Cover with foil and bake for 2 hours and 15 minutes (see note).
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6
Remove from oven and carefully drain water out.
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7
Turn ribs over and generously sprinkle with garlic powder.
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8
Cover and refrigerate until ready to grill.
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9
Once ready to grill, turn grill on medium low to medium heat.
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10
Once hot, place ribs on grilling surface, meat side down, and very lightly brush with BBQ sauce all the way to the tips.
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11
You dont want to over-sauce them at this point or it will congeal and turn a bit gummy.
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12
Due to the fatty nature of ribs, keep a glass of water nearby to splash on flareups.
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13
Once they have charred to your preference (about 10 minutes), flip and brush on BBQ sauce.
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14
Continue to brush on sauce until ribs are heated thoroughly and charred to your liking.
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15
Every grill is different, so you may need to adjust the heat accordingly.
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16
The purpose here is just to char the ribs a bit and to heat them up.
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17
Serve immediately.
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18
The southerner in me likes to pair them with baked beans, corn on the cob and yellow potato salad.
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19
Enjoy!
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20
Note: If using baby back ribs, only bake for 1 hour and 40 minutes.
