ribs!!!!!!!!!!!!!!!!!!!!!

I love ribs!!...what a great idea for supper....I boil mine first and then make a sauce of vinegar, brown sugar and ketchup..smother them well and then broil til done. They are fall off the bone good! Also i like ribs with the same chinese sauce as made for chinese chicken wings which includes marinating in brown sugar and mustard and honey and soy sauce

u may not like kraut, alot of people don't but i do. i like to take ribs or backbone & cook them till they are done & then add a can of baverian kraut & let that simmer awhile.

I like to fix them with sauerkraut too. 4 pounds spareribs 1 jar (28 to 32 ounces) sauerkraut 2 tart apples, peeled, cored, and sliced 1 teaspoon caraway seeds Drain sauerkraut juice into a cup; place sauerkraut in a colander and rinse well. Refrigerate while ribs are cooking. Cut spareribs into serving size pieces; brown in a heavy skillet. Add liquid from sauerkraut with enough water to cover ribs. Cover skillet and simmer for 45 minutes. Add sauerkraut; push down into the liquid. Add apple and caraway; cover and cook for about 40 minutes longer. Uncover and simmer for 10 to 15 minutes longer, or until most of the liquid evaporates. Spareribs with sauerkraut serves 4.

I bake mine. I don't own a grill where I live. I cook them slow until they are nice and tender where the meat almost falls off the bones. I only use BBQ sauce for seasoning that I let bake onto the ribs near the end.

If you are talking about boneless ribs, I usually cook them in the Crock Pot. I let them cook all day and then sometimes transfer them to a baking dish, pour barbecue sauce over them and put them in the oven. I bake them just long enough for the barbecue sauce to get baked in. If you don't want to put them in the oven, then you can just pur the barbecue sauce over them in the Crok Pot towards the end of the cooking time. Best wishes!