I recently impulse purchased some mighty fine looking ribs from Flying Pigs Farm at the Union Square Greenmarket in New York City. It wasn't the warm, wonderful day we're having now and I wasn't willing to brave the arctic temperatures and fire up the grill, so I decided there must be a way to capture that finger-lickin', meat fallin' off the bone experience in my kitchen.
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<br />You'll find more than a few recipes online, but don't be fooled. The golden rule of low and slow for traditional barbecue, holds true when adapting to an indoor technique. An easy-to-make dry rub and slow braise in a 250º oven yielded results to satisfy my craving.

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