The best cook in the office believes that you should bake the ribs uncovered for 30 minutes on high to sear the outside well, then wrap in foil and cook on low until tender. Makes the meat come off the bone when you eat it instead of falling apart in the foil.
My mom used to have some recipe using one of those baking bags. She put a sauce of some sort in there, with bell peppers and onions. Then, the ribs would be baked (I think) overnight on a really low heat. The ribs would basically fall off the bone and were really good.
If I cook ribs inside, I normally use country style ribs that are singles. I then boil them in a pot of water that has onions and peppers, garlic, tony's and other seasonings of your choice for an hour. This makes them tender as hell. Then, i put them on a broiling pan, slap some sauce on them and broil them until the outside is a little crispy. If I want to do ribs right, then they go outside on the charcoal smoaker for a few hours, but I do not always have the time for them and nobody that has eaten them when i cook them inside has complained or died.
After removing the membrane I use a dry rub and marinate in the fridge overnight. Put in 400 oven for about an hour before spraying with some apple juice and wrapping in foil to slow cook at 200 for another 2-3 hours. I sauce mine at the end by opening the foil, drain the juice which I save to use in another dish and leave in the oven another 30 min.
Perhaps the best BBQ I ever ate was goat meat that had been parboiled in crab boil before going into the pit.
That's a lot of beer going into a pot...or do I just add a can or two to the couple gallons of water that the pot holds?
