Ribs, Roasted

Lightly oil your pan and mix your sauce.

Trim up the ribs if necessary.

Put the ribs in your pan membrane side up.

Pour on and brush generously with sauce, flip membrane side down, and cover with remaining sauce. It is okay to stack them, you will rotate them.

Set oven or your roaster at 250-300, cover, and cook for 3 hours.

Use a ladle to baste, rotate, baste again, put a thermometer into a thick spot, recover, and continue cooking.

Every hour or so, baste with the liquid.

When the ribs are about 175 degrees, use a ladle to move most of the liquid to a sauce pan.

Leave the ribs cooking up to 180 degrees while you thicken the sauce, then turn off the heat.

Whisk together the water and corn starch and add them into the sauce on the stove. Bring to a low boil and cook until thickened.

Move the ribs to a foil lined sheet, cover with the sauce, and broil in the oven about 5 minutes.

Move the ribs to a cutting board and cut into singles or pairs of ribs.