Bbq Ribs

Ingredients:	Ribs BBQ Sauce Seasonings
Directions:	Method #1 Easy and tender! Get a cooking deep pan ready (buy them at the grocery store about 12 inches wide by about 20 inches long and about 3 inches deep.) Place about 1 1/2 to 2 inches of water in the pan then pour in about 16 to 24 oz. of BBQ sauce and mix well. Season the ribs with your seasoning and place bone side down in the mixture. Place foil tightly over the pan and seal very well so no steam can escape. Place in the oven at 375 degrees for 2 1/2 hours. Remove from oven, remove from the pan and let cool. Take the meat to the grill. Place on the grill on low heat with the meat side down for a few minutes and firm the meat up by browning it a little. Turn the meat over, place BBQ sauce on the top and let it heat to a glaze. It is important at this point to know that too much direct heat will burn the bone side, so if you can get the heat up from a burner not directly under the meat, it works better. Take the ribs off the grill and serve. They will come off the bone with a plastic fork. Method #2. Cut ribs into serving sizes and season. I use “monkey dust” (Everglades Seasoning). Lawry’s Seasoned Salt also works great as does Cavender’s All Purpose Greek Seasoning. Place on a hot grill, bone side down. Cook until the edge is very brown, not but not burned. Turn over and place meat side down. Cook until the meat is browned. Take off direct heat. Add BBQ sauce and place in foil wrapped so as not to let any steam or heat to escape. I usually do not more then 4 sections wrapped together. Let wrapped sections remain in heated grill, not over direct heat, for about 45 minutes. The longer they sit, the more they steam out the grease and shrink the ribs. Remove from foil. At this point you can add some more sauce and place the ribs on the direct heat for a moment or two if you wish, or serve it as it is. The time spent in the foil has steamed out the grease and left nothing but tender meat that for the most part, will easily slide off the bone.
Notes:	As an alternative. Cook the ribs the day before and place the cooked ribs in the refrigerator. When you are ready to serve them, put some fresh BBQ sauce on them and heat them up over a grill. It is great!

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