Recipe courtesy of www.foodphotostudio.com
Preheat oven to 250°
Season raw ribs with salt, pepper and herbs by rubbing into surface on all sides. Place seasoned ribs on a wire rack in a roasting pan with 1/2 inch or so of water under the rack. Tightly cover with heavy duty aluminum foil. Roast ribs for approximately 4 to 5 hours checking every so often and adding more water if pan gets dry. When ribs are very tender – uncover, brush with BBQ sauce and cook an additional 1/2 hour brushing with more sauce every 8 to 10 minutes. Remove from heat and allow ribs to rest 15 minutes. Serve with additional warm BBQ sauce on the side if desired.
Note: Roasting may be done in advance and allow ribs to cool. Store tightly covered in refrigerator up to 2 days. When ready to serve place ribs over medium indirect heat on a BBQ grill for 4 minutes per side or till hot. Brush with more sauce while reheating.
Chef’s note: The trapped moist heat in this cooking method slowly breaks down the collagen that is causing the meat to stick to the bones.