This is my brother in law's rib recipe and everyone just raves over them. This picture is from a time when tommy made them, the white stripes are bones, not fat. These just fall off the bone and are so tender.
What you need:
1 rack of pork (baby) back ribs
1 bottle of malt vinegar
1 bottle of dale's seasoning marinade (you can get low sodium but its not as good)
Aluminum Foil (You use a lot)
What you need to do:
Pre-heat oven to 300 degrees. Cut ribs into quarters. Cut piece of tin foil that can wrap around quarter. Pour vinegar and dale's onto foil into a tiny pool. Gently rub the meat side of the ribs onto the pool. Place bone side on top of the pool. Wrap ribs with tin foil. Double wrap with a second piece of foil to contain heat and juice spillage; foil can tear easily. Add more dale's or vinegar before closing up wrappings if desired; brown sugar also works well on top if desired. Place on top of cookie sheets with flanges due to possible juice spillage. (FYI, I always have aluminum foil in the bottom of my oven for such spills as well. Quite handy.)
Cook ribs on 300 for 3 hours.
After 3 hours, pull the ribs out and let them sit for as long as you want; the foil will contain the heat for well over an hour.
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