Up until a few months ago I’d never cooked individually sliced ribs so I didn’t know what I was missing out on. They’re called party ribs and they take only 3-3 1/2 hours, are easier, more tender, and (if you like sweet ribs) tastier than smoking a whole rack of ribs for 5-6 hours.
I’ve made them three times so far — once in the smoker, once in the oven, and once using a combination of the smoker and oven — and each time they were delicious. The hardest part was deciding whether I wanted the ribs to taste like they spent the afternoon at a backyard barbecue (smoked) or received the royal treatment indoors (baked). The smoker brings that wonderful wood-fired aroma and deep smoky flavor, while the oven offers steady heat and the comforting convenience of staying inside where you can keep an eye on the ribs without battling the weather, mosquitoes, or a neighbor wondering why something smells so good. Either way, the sweet sauce gradually caramelizes into a sticky, glossy coating, turning the ribs into tender little pieces of meat candy that practically demand to be eaten with your fingers.
