These are wet, sticky, messy ribs that are beautifully glazed with the sauce during cooking. Additional sauce may be served on the side.
- Slow cooking in an oven can produce decent ribs, but of course they will not have that smoke flavor. If using the oven method, set the temperature at 225° to 250°F.
- Silverskin is a thin, tough membrane that covers the full length of ribs on the back, or bone, side. Some cooks prefer to leave this membrane on, but most cooks prefer to remove it. Because it is so tough, silverskin can prevent seasoning and smoke from penetrating into the meat.
These and other great recipes are from The Culinary Institute of America's cookbook, Low and Slow.