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You can dry rub them (24 hours) and then bake them -- wrapped tightly, 1/2 bottle of beer at the bottom of the baking pan -- 400 degrees for 1 hour and 45 minutes. Pull the ribs out, brush them with sauce, put them on baking sheets and broil lightly to get some char on the sauce. Good luck!
Or, strip the silverskin off the back (if you want), put in a covered dish in a 225F oven for 3 hours. Take out and drain the fat, put back in the oven for another hour. Take out, drain one last time, then add in as much BBQ sauce as you like, mix around, put back in (covered) for another hour. Be careful taking them out as the meat will be falling off the bone ! (for the above, I usually cut the ribs into two-rib pieces)
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Take prepped ribs (silverskin removes and patted dry) rub with salt and pepper. Wrap in aluminum foil, put on a rimmed baking sheet, and bake at 300F for about 2 hours or until ribs are tender and the meat starts to pull away from the bone. Unwrap, discard foil and juices. Increase oven temp to 400F. Glaze ribs with a spicy jam/jelly (like jalapeno pepper jelly or a mix of apricot/peach jam with some red pepper flakes). Bake for 15-20 minutes, until the glaze lightly caramelizes. Watch it carefully so that the sugary glaze does not burn.
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