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1
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
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2
Rub the salt, black pepper, and red pepper into both sides of the ribs.
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3
Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
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4
Pour the vinegar over the ribs and bake 1 1/2 hours.
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5
Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
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6
Remove the ribs from the baking dish and place in a single layer on baking sheets.
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7
(Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
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8
The ribs should be tender and well browned.
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9
This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
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10
To finish the ribs, preheat the oven to 400 F.
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11
Cut the slabs between the bones into individual ribs.
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12
Place the ribs in a baking dish large enough to hold them comfortably.
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13
Spoon enough of the barbecue sauce over them to coat lightly.
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14
Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
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15
BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
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16
Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
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17
Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
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18
Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
