How to Cook Pork Ribs In The Oven

2-1/4 pound slab of pork back ribs (12 bones)
4 tsp. each of Wee Willy’s Dry Marinade Formula #1, #3 and Sweet Formula mixed with 1/2 tsp. of salt.

Fill a cake pan 2/3 full of hot water (be careful), place on lower oven rack. Heat oven to 275˚. Rinse ribs and pat dry. Remove skin from backside of the slab (optional). Brush both sides with 1 - 2 tbsp. of Wee Willy's Mongolian Barbeque Sauce. Then evenly apply both sides with seasoning blend you made above. Let rest 15 - 20 minutes or up to 24 hours wrapped tightly in plastic wrap in the refrigerator.

Cover a large rimmed sheet pan with aluminum foil. Rub marinade into the slab of ribs evenly. Spray sheet pan and the ribs lightly with cooking spray. Place on pan, backside down. Set pan on the middle oven rack. Slow roast 2-1/2 - 3 hours.

Remove ribs from oven, set aside. Raise oven temperature to 350˚. Turn over. Brush only the backside of ribs with Wee Willy’s Barbecue Sauce. Return ribs to oven backside up for 10 - 15 minutes. Remove from oven, turn over and brush other side with more Wee Willy's Barbeque Sauce. Return to oven backside down for 10 - 15 more minutes. Remove from oven, brush with sauce and let rest 10 minutes, then cut. They will be as moist on the outside as they are in the inside. Enjoy.

Not Authentic Barbecue Ribs, Just Darn Tasty!