These Saucy, Smoky 2-Ingredient Ribs Are Perfect for Game Day

Preheat the oven to 300°F. Fully cover the bottom and sides of two rimmed baking sheets with aluminum foil.

Arrange the ribs on the baking sheets so they are close together but not touching. Sprinkle the salt and pepper evenly over the ribs, covering all sides of each rib. Pat the salt and pepper into the meat with your hands so it sticks. Arrange the ribs with their fatty sides facing up, then cover the baking sheets tightly with aluminum foil.

Bake until the meat is easily pulled apart with a fork, about 2 hours. If it is too tough to pull apart easily, cook for an additional 15 minutes and check again. Continue until a fork easily pulls the meat apart.

Remove the ribs from the oven and reduce the temperature to 275°F. Using tongs, gently transfer the ribs to a large plate. Discard the used aluminum foil and re‑line the baking sheets with fresh foil. Return the ribs to the baking sheets. Use a pastry brush to glaze the ribs evenly with 2 cups of barbecue sauce, being sure to sauce all sides of each rib.

Bake the ribs, uncovered, until the sauce begins to form a crust‑like appearance, about 1 hour.

Remove the ribs from the oven and use the pastry brush to coat the ribs with the remaining 1/2 cup of barbecue sauce.

Allow the ribs to rest for about 5 minutes, then serve.