Modes

Ingredients

• 1 slab "St. Louis Trim" pork spare ribs or baby back ribs
• 2 teaspoons liquid smoke, hickory flavor
• 3-4 tablespoons BBQ rub
• 1/4 cup apple juice
• 1/2 cup BBQ glaze

Instructions

Preheat the Wolf Convection Oven to Roast Mode at 250°F and remove the top rack. Place a rack in position 4.

Trim the ribs of the excess meat strip attached on the back side and remove the connective membrane from the back of the ribs.

Place the ribs on a roasting rack, such as the one that came with the Wolf Convection Oven.

Apply 1 teaspoon of liquid smoke to each side of the ribs and dust the ribs with the BBQ rub, rubbing into the meat on both sides.

Insert the temperature probe in between the bones of the meatiest end of the ribs.

When the Wolf Convection Oven has reached temperature, place the ribs on rack position 4 and set the temperature probe to 175°F. Cook until the desired temperature is reached, usually about 2-3 hours depending on the size of the slab.

When the ribs have reached the desired temperature, remove them from the Wolf Convection Oven, leave the probe sensor in the slab, and gently wrap the ribs from the bottom with a layer of foil. Drizzle or spray the ribs with 2-3 tablespoons of apple juice on top and close the foil. This allows the slab to continue roasting to 200°F without drying out.

Return the ribs to the Wolf Convection Oven and set the probe to 200°F. This will take another 30-60 minutes.

Take the ribs out of the Wolf Convection Oven and remove the probe. Brush the ribs with the BBQ glaze and cook for an additional 5 minutes.

Remove from the Wolf Convection Oven, let rest for 5-7 minutes, and then slice between the bones for serving. Serve with additional sauce if desired.