If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Place ribs in their racks (I just mean do not cut them) on a large baking sheet, add white vinegar and cover tightly with aluminum foil
Bake 75 minutes or until very tender – but while they cook
Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min
Add mustards, brown sugar, apple cider vinegar, hot sauce and season with s & p
Simmer over medium-low heat for 10-15 minutes
Remove ribs from oven and carefully lift off tin foil - watch out for steam
The ribs are now fully cooked and just need to be ’sauced’ and finished’ and you have 2 options:
OPTION 1:
Heat bbq to medium and place ribs meat side down without sauce but you can baste the back with the sauce
Cook until they start to develop grill marks, and turn over - now baste the top
You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that’s what I do, or
OPTION 2:
Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source and brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more. Flip back to the top (sauce again) and cook until they get that beautiful rib look
Then, no matter how you cooked them, give ’em one extra baste them after they’ve been removed and just before you serve them
