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This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes From My Family To Yours." The ribs need to marinate overnight, which is not included in the preparation time.
- In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.
- Bring the marinade to a boil and set aside to cool.
- Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.
- Pour the marinade over the ribs and seal the bag.
- Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.
- The next day, preheat the oven to 375ºF.
- Drain and discard the marinade from the bag.
- Cut 4 slits in the top of the baking bag if you are using one.
- Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.
- Bake the ribs for 2 hours.
- While the ribs are baking, prepare the barbecue sauce.
- In a large saucepan, blend the water, ketchup, chili sauce, brown sugar, and dry mustard.
- Bring this mixture to a boil, stir well to dissolve the sugar, and set aside to cool.
- When the ribs are cooked and tender, open the bag and discard the drippings.
- Lower the oven temperature to 350ºF.
- Brush the ribs on both sides with the barbecue sauce and put them on the grill for 15-30 minutes to give them a bit of a char.