After an hour of cooking with sauce, time for the final finish.
If the sauce is a little thin (happens sometimes if there's a lot of liquid still steaming), I add a little.
I just pull off the foil, turn the oven to broil, and broil each section of ribs for 4-5 minutes each, flip, then broil again.
This gives the rib a nice, hard coating with the sauce, so it's not mushy sauce.
We like it just a touch blackened. It doesn't have a burnt taste, it's from the Brown Sugar carmelizing, and adds extra sweetness.
Here's the final product. 5 ribs with a side of Collard Greens & Bacon, and a Garlic-Herb mashed potatoes and gravy.
Dinner time. Yum!