I make them on a charcoal grill/smoker. I only made them once in the oven and can't remember much other than I put a rub on them and then cooked wrapped in foil. On the grill I use a rub overnight then cook for four hours between 250-275 - brushed with BBQ sauce for the last 10 mins. Just made them this past Sunday - still eating leftovers.

Until recently, we always did them on the BBQ but lately I've been doing them in the oven. I put a rub on them, seal them well in foil (I put a small amount of water in the foil to create alot of steam) and bake at around 290 for about 3.5 hours. The last hour I unwrap and put BBQ sauce on them, then wrap back up. I repeat the BBQ sauce one time before removing from oven.

They fall off the bone every time, they're super tender and moist.

Hi Dotmom,
My favourite way of cooking ribs now is using my slow cooker. Not to cook them in the sauce but to pre-cook them.

I put a dry rub on them, let them sit in the frig for a bit to let the rub dry on the ribs. Then I stand them on end around the slow-cooker. This lets the fat drain away.

Cook on Low several hours. Stick them under the broiler and baste with your favourite BBQ sauce. This works for us!

We mostly cook the country style pork ribs. Husband, Gary, does them on the grill and he doesn't leave them on a long time, only until tender. He adds the barbeque sauce toward the end. I cook them in the slow cooker and put the barbeque sauce on when I start them, then cook half the day. Mine fall off the bone. His are very tender but stay on the bone. They are different from each other, but both delicious.

We rarely (if ever) cook beef ribs. A friend does his in a smoker and leaves them 5-6 hours and they are wonderful!

I found a recipe that works really well for me. Buy one of those aluminum pans that you cook a turkey in, one with the wire handle on it. Lay large pieces of aluminum foil in the pan, one going the length of the pan and one the width of the pan. Season your ribs, put them in the pan on the foil and place ice cubes over the meat. Seal up the foil, cover the pan with another piece of foil. Put on the grill on med low and cook for an hour or so - you want them cooked until tender, not dried out though. The ice melts and the meat stays moist. Then take them out and put on your sauce and place right on the grill to brown and sear in the sauce. I imagine you can do this in the oven as well.

I learned this from my former MIL

Get a swabbing mob and swab ribs with a vinegar/water/salt/pepper mixture while grilling then the last 15 minutes add the bbq sauce.

I prefer bbq sauce on the side.

If you want the amt I'll pull the recipe out.

I prefer baby back ribs, use a dry rub, and cook in foil in the oven. I sometimes move to the grill and/or add BBQ sauce.

But the thing I find that matters most in making ribs taste good...is to remove the membrane. I'm surprised at the number of people that don't know to do this. It's so easy and all you need is a paper towel. The flavor just can't get in on the one side if the membrane is still there.

Here is a link that might be useful: Membrane Removal Ribs

The evening before I want to cook them I season them with a dry rub and then put them into a slow cooker on low overnight or 5 - 6 hours. No water or any thing else added. Then they go into the fridge and at dinner time they go on the Bar B Q with sauce. They are fall off the bone tender this way! We never have left overs! And Carla is correct. If you remove the membrane your ribs will always be tender!

I cook mine like Stephmc72. Seasoned and wrapped tightly in foil, cooked slowly in oven. Delicious! And remember to remove that membrane like Carla said.

At the restaurant I boil them in water without any seasonings for about 4 hours then I pour the water off and put bbq sauce on them and bake them for another half hour they fall off of the bone and we get lots of compliments on them. O yeah and we use COOKIES BBQ SAUCE. Its my favorite

We use a rib rub, then wrap in foil, bake at 250� for 5 hours, then sauce them and either drop on the grill or put back in oven at 350� for about 20 minutes.
Rib Rub
3/4 cup paprika
2 TBL chili powder
1/4 cup ground black pepper
2 TBL garlic powder
1/4 cup salt
2 TBL onion powder
1/4 cup sugar
2 tsp cayenne pepper
Mix spices thoroughly, store covered in a cool, dark pantry.
Makes about 2 cups.
I put the extra rub in a baggy in the freezer, to use another day.
Kathy G in MI

Use a good rub. Pressure cook for about 15 minutes, with a little water. Remove, then throw on a charcoal grill for maybe 5 minutes per side. Sauce at the end.

You don't have the membrane on country style ribs so that doesn't apply, but definitely remove the membrane if you're using spare ribs, loin back, baby back, etc. I've tried a number of different ways of cooking ribs and have settled in on a few things:

-Never boil your ribs. I want to slap the people who convinced me that ribs needed to be boiled to be tender! I was young, stupid and gullible enough to believe that but after watching a couple pros cook ribs I haven't boiled them since and will *never* make that mistake again. There's no benefit to boiling ribs at all and it takes the flavor out of them. Slow cook them for best flavor, tenderness and texture. That renders the fat that boiling supposedly does, but slow cooking leaves the flavor.
-I used to like ribs drenched in sauce but after trying dry rub that's the way I do it now, even if I'm adding sauce later. I like a dry rub, semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey and not sugary. I think people go too crazy with the sugar. I'll have dessert later. I haven't had anyone yet who didn't like ribs cooked more savory where you taste the meat, not the sugars. A little sprinkling of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar if you need it.
-I generally buy boneless country style ribs these days. Yes, they're technically not a rib, but if the pork boys want to call them ribs, that's good enough for me. They're essentially all meat, where the others lose half in bone and they're often the same price or cheaper so a far better value.
-I go easy on the sauce but it's up to you. Sometimes will mix some in for braising.
-If I have time and energy, I'll brown them a bit first in the convection oven or under the broiler.
-I like to braise them in the Nesco. About 250°-275° for 3-4 hours wrapped in foil. I dry rub them, add some liquid for flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce or a combination of them. You don't have to add a lot of liquid, especially if you don't boil them since you'll have the fat and juices to help with the braising and add flavor. You can even add a couple drops of Liquid Smoke if you like.
-Once done, I might crisp them under the broiler or in a pan (or of course on the grill if available, but I'm assuming you're cookin inside).

They're really easy to do and once you rinse them off, pat them dry, dry rub and wrap them up, your work is done until they're ready, with the possible exception of flipping the packets occasionally but that's not critical either.

Another easy and good way to do them is simply put them in a pan, add some BBQ sauce together with some beer, water or other liquid of your choice, maybe chop and add an onion and cover the pan tightly with foil and cook (oven is the easiest but you can even do it stovetop or for that matter a toaster oven or tabletop convection oven too) at a simmer using the same time and temp as above. Crisp them after if you like or skip it, they're great either way.

Pretty much sign me to Kathyg's recipe with just a slight change or two for the flavoring. I don't use as much sugar and what I use is brown sugar, and we use a bit more cayenne. But all in all...YUMMO!