I mentioned before that you can slow cook these ribs and freeze them. As long as they are sealed well, they will keep nicely for a month or 2. In fact, if you want to save time and money, buy the ribs when they are on sale and slow cook several meals ahead of time and then freeze them individually on a large cooking sheet. After all, it takes the about the same amount of hydro to cook one meal in the oven as it does 2 or 3. Once frozen, freeze them in a tightly sealed container or freezer bag. These ribs will now be individually frozen and you can grab as many or few servings as you require. Thaw them in the fridge, over night and continue with the oven roasting or barbecuing. You can have slow cooked ribs, even for those busy weekday meals.
These ribs are tasty, tender and just a little sweet whether you oven roast or barbecue. Just keep in mind, when barbecuing, use a low fire because the sauce burns easily and burned sauce is just plain nasty. Stay tuned for Part 2 and my salad sides!