Oven barbecue ribs

Low oven, foil, then sauce under the broiler. No smoker needed.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 210 minutes

Turn the racks over. There is a thin shiny membrane on the bone side — get a knife under it at one end and pull it off with a paper towel. It never softens.
Mix the sugar, paprika, garlic and onion powder, salt and pepper, and rub it over both sides.
Wrap each rack tightly in foil with a splash of the vinegar inside and bake at 275°F for two and a half hours.
Open a corner carefully — the steam will burn you. The meat should have pulled back from the bone ends.
Unwrap, brush with sauce, and put them under a hot broiler for four to six minutes until the sauce catches at the edges. Watch it; sugar burns fast.
Rest ten minutes before cutting between the bones.

Amounts are on the list above — they change with the number of people; the steps do not.

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