MOIST AND TENDER OVEN BAKED BBQ RIBS

2-4 lbs. boneless beef or pork ribs (aka "country ribs")
1/4 c. salt
1/4 c. sugar
2 Tbsp. paprika
3 (18 oz.) bottles K. C. Masterpiece Barbeque Sauce
Paprika

Preheat oven to 250ºF.

Mix salt, sugar, and paprika. Roll each portion of meat in sugar-salt-paprika mixture. Place meat in large baking dish in about one inch of water. Cover with foil.

Bake at 250ºF for one hour - remove from oven - turn meat. Bake at 250ºF for another hour - remove from oven. Drain liquid, add barbeque sauce as desired - increase heat to 400ºF degrees. Bake 30 minutes, uncovered. Remove from oven and serve
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BBQ Ribs, Melt in Your Mouth (Slow Cooker)

(**you can also use your own bottled bbq sauce to make preparation faster.)

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

--Robin Miller, Food Network