10 lb. pork featherbone ribs (or less if desired) 4 oz. liquid smoke Lawry's season salt Garlic salt Pepper Any other seasoning you personally like.
PREP Trim excess fat off the ribs. Put liquid smoke in bowl and dip each rib before laying side by side on a cookie sheet. Sprinkle each of the seasonings on the top side of the ribs. Turn oven to "broil" and place ribs on the upper oven rack until they begin to brown and are steaming (about 5-7 minutes. Remove ribs, turn them over to other side, sprinkle each of the seasonings on that side and return to the oven until that side is browned. Take ribs out of oven and place in a large roaster. When all of the ribs are browned and in the roaster, turn oven to low heat (about 250º) and slow cook for 3-4 hours or until they are tender and falling off the bone. Serve.
Featherbones are one of those delicious treats that we don't think of making often enough. It has been a great addtion to the Schulte potluck dinners and isn't really that much work. If you prefer, instead of broiling in the oven, you can brown the ribs on the grill and omit the liquid smoke. They are delicious either way. Also, if you are going to be pressed for time the day you want to serve the ribs, you can get them browned and refrigerate them until the day you need them...pop them in a roaster for 3 or 4 hours...through a little BBQ sauce on the side and WALLA...you are a master chef.