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
- 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.
- 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.
- 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.
- 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.