Country Style Riblets...
Take membrane off rack, trim fat. Cut in individual ribs and using cleaver, cut each rib in half lengthways. In heavy pan, cover and cook ribs in oven for an hour at 300 with garlic, onions, any other seasoning you like(I love Clubhouse Montreal Steak Spice, allspice berries, cardamom pods), and one cup of liquid. Liquid can be your choice. Beer, beef stock, tomato juice, or any combination of the three. After one hour drain liquid and add your favorite bbq sauce and continue to cook for an hour more. Stir every 15-20 minutes to make sure ribs are coated by the sauce. Then, for the final 10-15 minutes, crank heat up to 425 to thicken sauce and glaze ribs. Being watchfull that nothing is burning. Done. You can bring the ribs to the potluck after the second stage and reheat them on high before serving if you have access to the oven....
Note. This first hour of cooking has rendered most of the fat off of the ribs and will be drained away with the cooking liquid so make sure you drain it well. If you really want to get rid of all of the fat, use a colander to drain the ribs and wipe out the pan or dutch oven. Now, when you cook it with the sauce, you won't have a layer of fat floating on the top, like you see at most potlucks. A big mistake people make is to cook the meat in the sauce from the raw stage. Not with this two stage cooking method....
