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Here's one for the carnivores amongst us looking simply stunning, all golden and lucious from the kitchens of  sariff

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Use whatever kind of ribs you prefer for this, I prefer pork spare ribs or baby back. But I've done these with country ribs and beef ribs as well, just use rosemary instead of sage when making beef ribs.

Season the ribs first with a combination of salt, black pepper, sage, thyme, garlic, and paprika. Sear them and place in a baking pan.

Next combine your preferred barbeque sauce, I prefer Sweet Baby Rays for this, with an equal amount of water, 1 orange, 1 lemon, and 2 limes cut in half and juiced. toss the halves in with the ribs and cover with the liquid at least halfway up the pan or to cover the meat. Cover with foil and bake at 300 degrees for roughly 2 hours.

Once the ribs are fully cooked, pour the braising liquid into a sauce pan and reduce it back to a barbeque sauce consistency. Finish the ribs off on either the grill or on a baking sheet back in the oven coated with the sauce.

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