Three full racks of ribs*
Garlic, (fresh or ugh powdered)
Sauce, (one quart for cooking on the ribs another quart for dipping)
Slather both sides of ribs with salt, pepper and garlic, wrap in foil place in preheated oven set at 180°F, roast at this temperature for three-five hours. When first using this method it is wise to check the internal meat temperature with a quality meat thermometer as the usual visual cues to doneness will not be quite so evident.
After the ribs are cooked, open the foil and drain most of the liquid (some prefer to add this to their sauce). Add sauce, return to oven this time cooking the ribs uncovered, meat side up, at 300°F. (This temperature will ensure a good carmelization of the sauce sealing in juices and ensuring tenderness.)
You may use you own (inferior) sauce if you wish or try this:
Sauce: 1 medium onion: tsp each; sweet basil, tarragon, sage: 1 pint (500 ml for you foreigners) molasses: one half pound (250gm) sugar: one half pound (250gm) brown sugar: half a cup (137ml) vinegar, salt, black pepper and cayenne pepper to taste, liquid from cooked ribs, enough other liquid (water is fine) to bring total to an half gallon (2L), 30 minim or so of almond oil (1.5ml). Bring the sauce to a rapid boil before drenching the cooked ribs with it, reserve the rest.
(For best results do NOT use tomato products in the sauce.)
*Ribs come in three styles for pork: full, loin (also called St Louis style) and baby back.
Full are generally acceptable for this recipe though loin ribs are preferred. Baby back ribs do not come from suckling pigs (grunts) but from higher up on the pig towards the shoulder; they are generally fattier and hence more tender.