c("To make the ribs easier to handle, cut each slab between the middle bones  into  2 equal pieces.", "Rub the salt, black pepper, and red pepper into both sides of   the  ribs.", "Place the ribs in a deep baking dish, cover them, and refrigerate   overnight. Preheat the oven to 450F.", "Pour the vinegar over the ribs and bake 1  1/2  hours.", "Rotate the ribs two or three times during baking and spoon some of  the pan  juices over them.", "Remove the  ribs from the baking dish and place in a  single layer on baking  sheets.", 
"(Line the baking sheets with aluminum foil for  easy cleanup.) Bake at  450 F for 1 hour.", "The ribs should be tender and well  browned.", "This much can  be done up to a day in advance. Cool the ribs, cover  tightly, and  refrigerate.  Bring to room temperature for about 1 hour before  continuing.", "To finish the ribs, preheat the oven to  400 F.", "Cut the slabs  between the  bones  into individual ribs.", "Place the ribs in a baking dish large  enough to hold  them  comfortably.", "Spoon enough of the barbecue sauce over them  to coat lightly.", 
"Cover the pan with aluminum foil and bake until heated  through, about 20  minutes. Serve with additional barbecue sauce on the side.", "BARBECUE SAUCE   Ruth developed this recipe because she found most barbecue sauces too  vinegary  or bitter, and it's the secret to our popular ribs.", "Simple to  prepare and   absolutely delicious, once made and strained it keeps for quite a while, at   least  a month.", "Combine all the ingredients in a heavy pot and heat just till hot. Don't  bring  to  a boil or the sauce will turn dark and become thin.", 
"Cool the sauce to room   temperature, strain it, and store it in a tightly covered jar in the   refrigerator.")