BBQ ribs are a beloved dish known for their tender, flavorful meat and sticky, savory sauce. This recipe offers a foolproof method using a low-and-slow oven technique followed by a quick grill or broil to achieve a caramelized finish.

• Prep Time: 20 minutes

• Cook Time: 2.5 to 3.5 hours

• Servings: 8

• Temperature: 300°F (150°C) for baking, 350°F (175°C) for finishing

Ingredients:

• Ribs: 8 pounds baby back pork ribs (8 racks) or 4 pounds St. Louis–style spareribs (4 racks)

• Barbecue Sauce: 3 cups Cherry De-Lite BBQ Sauce

Instructions:

1. Preheat the oven to 300°F (150°C). 

2. Place each rack of ribs on a separate double layer of aluminum foil. Add a light layer of Cherry De-Lite BBQ Sauce all over the ribs, ensuring both sides are coated. Wrap each rack individually in foil and place them on a baking sheet.

3. Bake the ribs until very tender but not falling apart, about 2 hours for baby back ribs or 3 hours for spareribs. Carefully unwrap the ribs and pour off any juices from the foil into a heatproof measuring cup; reserve for another use. Let the ribs cool completely. Do Ahead: Ribs can be baked 3 days ahead.

4. Use the broiler: Place ribs meat-side up on a large foil-covered baking sheet, brush with sauce, and broil 2 minutes. Flip, baste, and broil the second side. Repeat, flipping and basting both sides every 2 minutes until lacquered and charred.

5. Transfer the ribs to a cutting board and let them cool slightly. Cut between the ribs to separate. Transfer to a platter and serve with any remaining barbecue sauce.

Safety Notes: Ensure the internal temperature of the ribs reaches at least 145°F (63°C) for safety, though they will be much more tender at higher temperatures. Always use tongs to handle hot ribs and foil. Reserve the drippings for use in other dishes like beans.