How to cook ribs
1: remove membrane from back of rack using a paring knife. Loosen it at one end, grip tight, pull. Should come off in one piece.
2. Dry brine ribs. Liberally salt and wait a few hours. Contrary to popular belief, marinades or rubs don't penetrate deep into the meat, but salt does.
3. Use your preferred dry rub; for pork, use something brown sugar based. Liberally coat your meat.
4. Cook ribs in oven at 225 farenheit for 5 - 6 hours. Ribs are done when you pick them up and bounce them and a small break forms on the bark. If you want a faster cook time or don't like bark, wrap in aluminum foil halfway through. If cooking on a BBQ, cook with indirect heat and add smoke only at the beginning of the cook. I like applewood.
5. Brush on your favourite BBQ sauce and place over the flame, hot coals or under the broiler to caramelize the sauce. This happens pretty fast so take care not to burn them. Repeat with the desired number of coats but I find 2-3 is adequate.