I didn't see anything like this in the recipe archives so I'll offer it here.
Regular pork ribs are good, but if you want to impress the guests use baby back pork ribs.
With a sharp knife, cut the raw ribs into single rib pieces. Rub them thoroughly with your favorite dry rub. We like Emeril's Southwest Seasoning. Place a round cake-cooling rack in the bottom of a 12-inch oven. Lay the ribs on the rack loosely, placed on their sides, in a spoke like fashion around the pot. When the bottom layer is full, put another layer of rubbed ribs on top with the curve of the ribs going in the other direction. Don't crowd them.
Put a half cup of water in the bottom of the pot and cook over medium heat for about an hour. Make sure that there is a little steam coming out of the pot most of the time. This process steams the ribs and renders out most of the fat without removing any of the dry rub. After this first steaming, pull the ribs out and dump out all the water and grease.
Put the rack back in the oven and place another half cup of water in the bottom. Now heavily coat the ribs with your favorite liquid BBQ sauce and place back in the oven like before on their sides. Leave enough room for the steam to get to all of them. Bake (steam) them for another hour to hour and a half depending on the size of the ribs.
The best way to eat these ribs is to take one and lay it across a slice of Dutch oven yeast bread that you just made and then pull out the bone and throw that away. The best rib sandwich you ever had. Meat falls off the bone. You can get 7 racks of baby back ribs into a 12-inch oven in two layers. Drives the neighboring campers nuts. Feeds maybe 4 of my friends.
Dutch and Sandy
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