Katie Lee cooks the ribs low and slow in the oven for 2 hours at 250 degrees F. Covering the roasting pan with foil helps retain moisture and keeps the ribs from drying out. Reserve a …

Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight. The next day, heat the oven to 250 degrees F.

Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients.

Stir together the paprika, chili powder, black pepper, salt, cayenne, brown sugar and garlic powder in a bowl. Sprinkle the dry rub on both sides of the slab.

Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. Serve with extra barbecue sauce …

The ribs should be cooked, but not falling off the bone. To glaze the ribs, remove them from the pit and glaze each rack with 1/2 cup of the BBQ sauce. Then return to the pit for 30 to 40 minutes.

Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to ...

Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.