Step 1

Remove the membrane (peritoneum) from the bottom of the ribs by taking a small slice on the last bone.

Step 2

Grab ahold of the membrane using a paper towel and gently pull it until it is removed.

Step 3

Cover the ribs on all sides with softened rendered pork lard to act as a binder for seasoning.

Step 4

Generously season the ribs on all sides with sea salt and ground black pepper.

Step 5

Place the ribs bone side down into a large deep baking pan. I used a 400-hotel pan.

Step 6

Pour 2 cups of beef stock into the pan.

Step 7

Cover with foil and bake at 300° for 2 ½ hours or until the meat easily pulls away from the bones.

Step 8

Remove the ribs and let them rest on a cutting board or sheet tray for 10 to 15 minutes.

Step 9

Generously spray or brush on apple cider vinegar on all sides.

Step 10

Add the ribs bone side up to a hot grill (450° to 550°) for 2 to 3 minutes to mark the ribs. They should get some light grill marks on them.

Step 11

Flip the ribs over and then generously brush the top of the ribs with BBQ Sauce and grill for 2 to 3 minutes or mark them.

Step 12

Turn them over one last time to get the BBQ sauce cooked into the ribs for 1 to 2 minutes, and then brush the bottom part of the ribs with more sauce.

Step 13

Remove the ribs from the grill and serve.