Country-style ribs are not only an economical option for those who like barbecue, they're also good for slow cooking -- a great solution when storm clouds threaten your backyard barbecue.

I've often braised country ribs in barbecue sauce (for a super-easy dish), but I was intrigued by this recipe from the new book Cheater BBQ by Mindy Merrell and R.B. Quinn (Broadway, $17.95), in which the ribs are coated with dry rub, drizzled with liquid smoke and baked in a very hot Dutch oven.

I must admit to committing a cardinal culinary sin when I tested these. I got distracted by my children (that's my story, anyway) and forgot to turn down the oven as directed after I added the ribs.

I didn't realize my mistake until the cooking time was almost up, and I was sure the ribs would be tough as leather, but they turned out nicely. It may have helped that mine were bone-in, when the recipe originally called for boneless.

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