BBQ Ribs

1 slab pork ribs
Salt
Pepper
Cayenne Pepper (powdered)
BBQ Sauce

Wash Ribs in cold water and season with salt and pepper.  Dust lightly with cayenne pepper.  The cayenne may be omitted if you are not fond of spicy food.  At our house, hotter is better!  Slather on whichever BBQ Sauce is your favorite and let rest in the refrigerator for 2-4 hours in the baking pan, covered.

Usually we grill these but it's a bit chilly outside so I broiled them.  I turned the broiler to low and placed the ribs on a baking rack inside the baking pan.  With the oven rack about 6" below the broiler, I placed the ribs in to cook.  After 15 minutes under the broiler with the meaty side up I turned them over and cooked for another 25 minutes with the bone side up.  Turn once again, and cook for 10-25 minutes so they can finish under the broiler with the meaty side up.  If you have large ribs you can cover them with aluminum foil and bake at 350° until a meat thermometer reads 145°F when inserted into the meat. 

I like mine almost burned.  We did two racks of ribs and the other rack was pulled out sooner so the ribs wouldn't be quite so done on the outside. 

Let the ribs rest for 10-15 minutes after removing them from the oven to give the juices a chance to redistribute throughout the meat.  Cutting them as soon as they are removed from the oven will release all of the juices onto your cutting board and the ribs will be dry.

I served with baked beans and mixed greens.  Other side dishes could include coleslaw, corn on the cob, potato salad, macaroni salad, deviled eggs, etc...  Any summer vegetable or cold salad is a great side item!

Best served with a cold beer or sweet iced tea

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