Succulent Ribs

Some like them hot, some like them sweet, some like them with a runny sauce and some like them with a thick sauce, and some even like them with no sauce at all, but almost nobody just plain doesn’t like ribs. We enjoy eating baby back ribs, which we find to be of consistently good quality and less fatty than other ribs. But fat aside, country-style ribs have a lot of wonderful meat on them. It’s a tough choice. Whatever cut we’re using, we like to cook them slowly in the oven first, about 30 to 40 minutes, to cook off some of the fat.