The recipe as it's written does NOT work. You *need* to cover the ribs, otherwise they will be extremely dry, and you need to cook them at a higher temp for the first hour or two (300ish) otherwise they will be raw in the middle, not a pleasant combo. I'm a fan of brisket (which is a good 5-6 hour commitment), so I am familiar with slow cooking in my oven. I was wary about not being told to cover the ribs, and after the first hour I checked. The ribs were not cooked...at all...even the slightest bit, but there was a thin dry crust that was forming. I immediately added some water to the bottom of my pan, covered tightly with foil, and cooked at 300 for an additional 2 hours (total of 3 for the first step). After that, the ribs were resurrected and I was able to sauce them up (Stubbs Hickory Bourbon)and finish cooking, eating and enjoying them.
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The recipe as it's written does NOT work. You *need* to cover the ribs, otherwise they will be...