Kansas City BBQ St. Louis Style Spareribs

Cook Smithfield Pork Ribs until tender and meat pulls away from the bones, about 195°F. Cook to a minimum internal temperature of 145°F as measured by a food thermometer. Always lay your ribs meat side when cooking.

Oven: Heat oven to 350°F. Wrap the marinated ribs using heavy duty foil or two pieces of regular foil. Place the wrapped robes on a foil-lines shallow baking pan. Cook ribs for 1 hours. Remove ribs from oven and unwrap. Return the ribs to the foil-lined shallow baking pan and cook for an additional 30 to 45 minutes, until tender. Let stand 5 minutes before serving.

Grill: Using all burners, heat gas grill to low-medium. If using charcoal grill, keep the charcoal to one side. Wrap the marinated ribs using heavy duty foil or two pieces of regular foil. Using indirect heat (by turning one burner off or using the side without charcoal), grill ribs for 1 hour and 15 minutes. Remove ribs from grill and unwrap. Return the ribs to direct medium heat for 10-15 minutes, turning frequently. Let stand 5 minutes before serving.

Oven/Grill: Heat oven to 350°F. Wrap the marinated ribs using heavy duty foil or two pieces of regular foil. Place the wrapped robes on a foil-lines shallow baking pan. Cook ribs for 1 hours. Remove ribs from oven and unwrap. Place ribs on gas or charcoal grill directly over medium heat for 10-15minutes, turning frequently. Let stand 5 minutes before serving.

Slow Cooker: Cut ribs into smaller sections to fit in slow cooker. Add ribs and ½ cup water to the slow cooker. Cover and cook on Low setting for 8 hours (High 4 hours). If desired, place on grill or under broiler to brown.