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Slow Roasted Back Ribs

  • 5-7 lbs. buffalo back ribs
  • Dry rub of choice
  • Kosher salt
  • 2 Turkish bay leaves
  • Barbecue sauce or basting sauce
  1. Pat your ribs dry with some paper towels and liberally dust them with dry rub and salt. Place a bay leaf on top of the rack and tightly seal the ribs in heavy-duty aluminum foil. The ribs will release a lot of liquid while they roast so make sure to crimp ends well. Store ribs in the fridge for at least 2 hours and up to a day.
  2. When you are ready to roast the ribs preheat oven to 200°F. Place the ribs in a single layer on a rimmed baking sheet and put them in the oven for 6-8 hours. At halfway point flip the ribs over.
  3. When the ribs are done let them rest for 20 minutes. Turn on the broiler and adjust the oven rack so that it is 4-6 inches from the heating element.
  4. Open the packets and place the racks, bone-side up on a wire rack a top a foil-line rimmed baking sheet. Broil one rack at a time, about 4 minutes each. Brush on any sauce. If you want saucy ribs, cut each rib apart before slathering in sauce. Place the ribs under broiler for 2 more minutes or until browned evenly on each side. Chop ribs up and serve.