About five years ago, my husband and I were at the Soulard Farmer’s Market in St. Louis.  He eyed a rack of ribs.  Uh-oh…I had never cooked ribs before.  But we got them anyway.  I tried them on the grill when we got home.  Result:  a burned rack of ribs.  I bought another rack the next week and cooked them in the oven.  Result:  dry ribs.  Damnit…I can do this!!  I have now learned that “low and slow” is the way to go…and now my family begs for ribs!

Rack of ribs (I prefer pork ribs)
Dry rub (either pre-bought or a combination of what’s in your spice rack…I used sea salt, ground pepper, chili pepper, ground celery seed and a little ground lemongrass).
1/8 cup olive oil
1/2 cup water

Preheat oven to 250 degrees.

Place rack in a baking dish. Massage olive oil into ribs. Season liberally with preferred spices. Pour water into baking dish around the ribs. Take two pieces of aluminum foil and create a tent over the ribs, sealing the edges around the baking dish.

Depending on the size of your rack, cook for 3-4 hours. When the meat starts to cook away from the bones at the end, you should be good to go. If needed, use a meat thermometer to desired doneness.

Baste the ribs about once an hour with juices in the bottom of the pan.

Enjoy!