Remove the foil, brush the ribs with barbecue sauce and broil for 5 to 6 minutes. Bake, sauce and broil ~ Prepare the ribs according to recipe and cool completely.

Increase oven temperature to 425 F. Slather barbecue sauce all over ribs, front and back. Return ribs to oven and cook 30 to 40 minutes or until deeply browned and crisp around the edges.

The reason ribs are usually a much higher temperature than 145 degrees Fahrenheit is because the collagen in the meat needs to melt into a gelatin, which is part of what makes ribs so tender.

Place the ribs meat-side down on the baking sheet. Cover tightly with foil and bake 2½ hours or until ribs reach an internal temperature of 190°F. While ribs are cooking, create the BBQ Sauce.

Set 1 pan of ribs on each rack in your oven (refrigerate the rest) and roast for 10 minutes. Reduce the oven temperature to 325°F and roast for 1 1/2 hours longer.

Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of these methods: the flex test, bone exposure, and tenderness with a fork.