Allow ribs to bake for 8 to 12 hours. The longer ribs slow cook better final product tastes.

You can cut this time in half if need be and still have a great rib. Just try it out and see what works best for you and your family. Our house hold is usually up early and we easily have plenty of time to put ribs in and have them ready for supper.

When ribs are done separate them and roll them in your favorite BBQ sauce. This allows you to customize ribs to tastes in your family and quests. I always seem to end up with three batches of ribs, spicy zip things up batch, sweet and savory mellow batch, and plain old don’t mess with perfection just leave my ribs dry batch.

The next day when butter has completely cooled you will see that butter has separated into three layers. The top layer is white and creamy looking, middle layer is clarified butter, and bottom layer is watery liquid that has been separated out of butter.

The second step is to use a spoon scrape off top white layer. Discard this layer.

Third use a tooth pick or a skewer to poke several holes in remaining butter. Be sure to reach all way to bottom of bread pan.

The fourth and final step is to pour off liquid on bottom of pan. What remains is a rich and delectable clarified butter.