RIBS WITHOUT A SMOKER

Ribs Without a SmokerMakes 4 to 6 servings

4 racks St. Louis–style pork spare ribs (about 2-1/2 pounds each)

1 batch Dry Rub (recipe follows)

About 1 pint (16 ounces) of your favorite barbecue sauce, for glazing

Rinse ribs under cold running water. Allow excess water to run off racks and place ribs in disposable pan.

Generously sprinkle Dry Rub on both sides of ribs and massage into meat. Cover with plastic wrap and place in refrigerator for at least 4 to 5 hours, or for as long as 2 days.

Preheat oven to 275 to 300 degrees and set oven rack so the ribs will be in the center of your oven.

Remove plastic wrap and overlap ribs so they are evenly spaced and touching as little as possible. Cover and seal pan tightly with aluminum foil and place in oven. Set timer for 4 hours and walk away. (This is one of the best parts about cooking ribs in the oven. The ribs are going to take roughly 4 hours, and due to the lack of fire and smoke and the low temperature of the oven, you do not need to constantly monitor their progress.)

Hattie's Restaurant was started in 1938 by Hattie Moseley Austin, who was born in St. Francisville, La. (Photo by Michael Noonan) 

After 4 hours, take a peek. Give ribs a wiggle and gently try to pull two of the bones apart to check their texture. You want them to be tender and have some give, but not be mushy or soft. If you don't think they're quite done, re-cover pan and place it back in the oven for another 30 minutes. (Keep in mind that whether you eat them the same day or a few days later, they are going to get another 45 minutes of cooking time when you glaze them, so factor that into your decision.)

If you're going to serve ribs on another day, let them rest on counter until they are cool enough to handle. Then store them, covered, in the refrigerator.

To glaze ribs, increase oven temperature to 350 degrees. Brush a layer of your favorite barbecue sauce on the ribs and place the pan back in the oven. If your sauce is on the thicker side, you might want to thin it out with a little cider vinegar or water. The goal is to build up a patina of sauce over time, allowing each layer to caramelize slightly before adding the next layer.

Baste ribs every 15 minutes or so for about an hour. When ribs are glazed and luscious, arrange them on a platter with your favorite sides, maybe some Creole baked beans and cucumber salad.

Dry RubMakes about 2-1/2 cups dry rub

1 cup light or dark brown sugar

1/2 cup kosher salt

1/4 cup chili powder

1/4 cup smoked paprika

2 tablespoons onion powder

2 tablespoons garlic salt

1 tablespoon freshly ground black pepper

1 tablespoon dry mustard

1 tablespoon Old Bay Seasoning

1 tablespoon dried rosemary

1 tablespoon dried thyme

Combine all ingredients in small bowl and mix thoroughly. Rub will keep indefinitely in airtight container.