Trim any excess fat off the ribs but leave some, this allows them to become moist but will be drained off at the end.
Rub salt and pepper all over the ribs and then toss them in the vinegar/oil in a large roasting pan covered with plastic in the fridge over night or for at least 2 hours.
Preheat oven to 250 and allow the ribs to sit at room temp while the oven heats.
Remove the plastic wrap and cover the pan with foil, cook at 250 degrees for 2 hours turning once half way through.
Remove ribs and bring oven temp up to 400.
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Comments:
Instructions incomplete