Pork ribs (either baby back or St. Louis style) are super easy in the AGA. The steady temperature of the AGA cooks a really nice rack with minimal fuss. Based on other posts I read on the WWW, I concluded it would take 2 hours in the simmer oven on the 2-oven AGA. This was WAY OFF! I found that a rack of room temperature ribs takes 4 hours. Here are the details of the process:
Of course, prep ribs by rinsing and pat dry and remove the membrane on the non-meat side
Make dry rub: 1/2 cup brown sugar and various amounts of the following (whatever you have): smoked salt or salt, ground pepper, cayenne, chili powder, garlic powder, mustard powder, paprika, thyme, tarragon.
Rub it in
Line deep roasting tin with foil
Place roasting rack in raised position
Put ribs on top, you may have to slice in half and arrange as shown in photo
Put in middle of simmer oven 2nd or 3rd runner.
Roast for 2 hours
Rotate tin and roast for another 2 hours but start checking for doneness after 1 hour by the bend test
You can add a little crispness to them by letting them spend 15-30 minutes on 1st runner in the roasting oven.
Let them rest for 30 minutes- I like to wrap in foil and towels and rest for an hour.
Slice and serve
Note that ribs should not fall off the bone. The should be tender and tear easily from the bone.