DH cooks his baby back ribs in the over for 2 hours @ 300�. Use a shallow pan and cover in foil. Afterwards, put the ribs on the grill, add BBQ sauce & heat that through.

HTH,
Ellen

We are having spare ribs for dinner.....left over from Jocko's, a local steak house that grills the seasoned ribs over an open pit fire using red oak. There is no sauce.....just salt, pepper and garlic powder and they are delicious.
But they take a long time to cook. The grill is adjustable and they start them out high.

Cook on the grill 3-4 hours at 250 degrees over charcoal and wood.

I simmer them in wine (or beer) and water and bay leaf, pepper corns for a couple of hours. Then I put them on the grill meat side up and baste them with sauce. I try to prevent fire ups and pull them off when the sauce looks nice and cooked on.

If you ask 100 people how to cook ribs, you will get 200 answers.

I pressure cook mine for about ten minutes at the highest pressure, then place them on the grill for maybe 3 minutes a side, turn once, just to get them charred and that smoky flavor. They always come out "falling off the bone" tender. Good luck!

I do a few different things with ribs, but I always wrap in foil and pre-cook them in the oven at 300 for 2-1/2 hours first. This is my most favorite recipe thanks to Sue (CookingRVC).

Sue's Roadhouse Grill Baby Back Ribs
(CookingRVC)

2 large racks pork baby back ribs
salt
coarse ground black pepper

Sauce
2 Tablespoons vegetable oil
1/4 Cup minced fresh onion
1 1/2 Cups Water
1/2 Cup Tomato paste
1/2 Cup Brown sugar
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey (more)
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Saut� the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready.

Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

My South Alabama MIL always did her grilled chicken and ribs this way, and I did too, when I still cooked.

Make a swabbimg mix out of vinegar, water, s & P
Baste about every 15 minutes until ribs are done on the grill. We always had one of those little mops for swabbing.

15 minutes before ribs are done then baste with homemade bbq sauce.

If you want the exacts, I have them.

Southern Living magazine has a whole section on BBQ this month - all the different rubs, sauses, etc. However, I found an easy way to do them on the grill. I use baby backs but should work for all.

Get one of the heavy duty foil pans with the metal frame for easy handling. Layer heavy duty foil in the pan so that you can wrap them up and seal the foil. Put your basic seasonings on the ribs and then put ice on top of the ribs. I use enough ice so that the entire top of the ribs are covered. Seal up the ribs and then I seal the entire pan in foil on top. Put on the grill at a medium flame and let cook an hour. The ice melts and acts as the liquid to simmer the ribs. Check after an hour and you can tell if you need a little more time or not, depends on the ribs. Then take the ribs out of the pan and put on your sauce. Cook over the grill until you have them as brown as you want them.

I have never had tough or strong ribs doing it this way.
Always tender and fall off the bone.

I do my ribs in the slow-cooker with a spice rub on them.
I stand them on end so any fat drains off.

Then pop them under the broiler (or in the grill in your case) and slather with sauce to crisp up.

I do them the same way Woodie does. In fact the recipes are word-for-word. Believe me, they are the best ribs you'll ever eat. They're sweet, smoky, tender and really messy (as they should be). Even if you don't want to make your own sauce, the method of cooking the ribs is fantastic!

We never ever pre cook in any fashion we do them on the bbq or the smoker. cook slow and low for most smoke flavor and tenderness. We make our own basting sauce and bbq sauce using as a base, vinegar, yellow mustard, Worcestershire sauce, seasonings, and butter, much more goes into it but that is the base, heat that on the stove till well mixed and blended, when you smell it you should have your breath taken away LOL Best ribs ever. It should be thick. We liberally coat the ribs with it before putting on the hot pit. Cook at around 250 -300 on the bbq till the bone starts to pull loose from the meat.
If you use a sugar based sauce of any kind do not put it on at start it will burn, put it on right at the end to glaze on.

I don't know about the rest of you but I'm defnitely having ribs tonight LOL! I've already got my sauce made, but next time I'm making yours, ravencajun! Do you have the whole recipe? Or do you just wing it?

I would be happy to post it, we have been doing it for so long it happens by memory so I will have to think about it and try to guesstimate measurements.

We are picking up ribs for tomorrow too.

My husband really got into smoking meats and won some contests for his stuff. The sauce we use had a lot to do with it, it is pretty unique and extremely tasty, not at all a sweet sauce.
I will have to post a picture of one of the smoker rigs we used. It is huge you can smoke enough meat in that thing to feed a large crowd and we have. LOL