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ROBERT COLLINS' BARBECUE BACK RIBS |
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Collins, the manager of the Organic Butcher of Charlottesville, likes to make these with the bones removed from a rib roast.
7 back ribs (the whole rack)
Barbecue sauce (Collins likes Cattlemen's Classic)
1. Submerge the bones in a pot of water. Bring to a boil, then turn down to a simmer. Cook for about 2 hours, until meat is almost falling off the bone.
2. Preheat oven to 350 degrees. Transfer bones and meat to a sheet pan. Toss with barbecue sauce, and let it cook for 5 to 10 minutes, at which point the meat will be completely falling off the bone.
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