I couldn’t resist buying one of the pretty racks of spareribs the butcher was arranging on the meat counter last week.

I don’t do much grilling and with the heavy rains predicted, I knew I would be staying home and these were going to be cooked in the oven. This recipe calls for a good bit of basting, so prepare these ribs when you know you’re going to be home for a few hours. The cooking time will vary for different racks of ribs. My advice is simply cook them until they’re tender and almost falling off the bone.

I use this recipe to make a simple barbecue sauce that I baste and cook the ribs with, but when it comes to serving them, I usually heat up one of my favorite locally-made barbecue sauces to brush on the top and serve alongside the ribs.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.