Tony Roma's Mouth-Watering, Fall-off-the-Bone Ribs

  • 2 racks (4 lbs) St. Louis ribs, skin removed from the backside of the ribs
  • Water
  • Barbecue sauce (any variety) image placeholder

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with plastic wrap, then wrap with aluminum foil (to create a steaming effect); bake at 450° F for 2 hours.

Remove from oven about 10 minutes before ready to serve.

Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce.

Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

Makes 4