- 5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each
- 4 cups Clark's Barbecue Sauce (about two 16-ounce bottles)
- 16 tablespoons Clark's Ole #8 Rib Rub (about two 4-ounce jars)
- 3 cups (about) water
- Note: A 16-ounce bottle of sauce is $2.99, and a 4-ounce jar of rub is $1.75, plus shipping and handling. To order, call 800-932-5051; credit cards are accepted.
- Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
- Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.