I use to bbq ribs so tender, I never needed to bake in the oven or boil to start, the good old days. For some reason, lately, all my ribs are turning out dry. So I tried this recipe found in the July 2012 issue of Bon Appetit and damn! They are tender and good. Give this recipe a try. Recipe and photo from Bon Appetit; July 2012 issue.
2 1/2 tbsp kosher salt
1 tbsp dry mustard
1 tbsp paprika
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
8 lb baby back pork ribs (Okay, I admit, I did not make this many ribs, make enough for however many people you are feeding)
low salt chicken broth
1 1/2 cups store bought or homemade bbq sauce
Preheat oven to 350 degree. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil. Sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until tender but not falling apart, about 2 hours. Carefully unwrap and pour juices into bowl, reserve. Let ribs cool completely.
Build a medium hot fire in a charcoal grill. Add broth to rib juices to make 1 1/2 cup. Whisk in bbq sauce to blend. Grill ribs with direct heat, basting with bbq sauce mixture and turning frequently, until laquered and charred in places and heated through, 7-10 minutes. Serve with additional bbq sauce.