Oven BBQ Ribs

                          

250-300 degree oven

2 large slabs of pork ribs
1/2 c creole mustard
1/2 brown sugar
Salt and pepper
1/2 jar favorite sweet BBQ sauce (Sweet Baby Ray is good)
1. Slice between ribs to make serving size portions; usually 2 ribs each, include some singles. The ribs are fall-off-the-bone tender and if you try to slice after cooking, they won't keep their shape.
2. Salt and pepper ribs.
3. Mix mustard with brown sugar and slather the soupy paste onto ribs. (Exact amounts  not necessary.)
4. Wrap ribs in foil and bake  2-3 hours at 250-300 degrees. I usually make about 4 pouches, 6-8 ribs in each. Make sure the foil seams are up; this will really make a mess if the juice leaks out so place on foil-covered cookie sheet for easier handling.
5. Open foil and coat ribs with BBQ sauce and cover again. Bake another 2 hours.
6. During the last 30 minutes or so, it's okay to open the foil to let some of the moisture evaporate. This will make the sauce stick a little better. Ribs are ready to serve with they are falling off the bone.

Lilya Isaacson, Max's mom from Royal Academy of Fine Arts gave me this recipe in 2007