Peel the membrane off the back of the rib and then generously rub meat to season. Let it set out for over an hour to get to room temperature and also absorb some of the flavors from the rub.
Rub:
1 Part Sugar
½ Part Pepper
½ Part Salt
Convection oven: 2 hours wrapped in aluminum foil at 275 degrees
Steam oven: On steam convection at 300 degrees for 1/2 hour and then on plane steam for 1 additional hour
Let cool, cut between the bones and toss in BBQ sauce. Then grill on grill or under your broiler for a few minutes. Turn often as to not burn the sauce onto the ribs, just enough to caramelize the sauce into the ribs.
BBQ Sauce:
2T Liquid Smoke (and or natural drippings from the meat)
2 Cups Ketchup
2 Cups Salsa
1 Cup Brown Sugar
1 large/diced Sautéed Onion
3 Cloves Chopped/Sautéed Garlic
Cook on low heat for 2-4 Hours
