Ray Gordon wrote about boiling ribs, to which Dave=A0Smith adds:
>I usually find that ribs that have been
>simmered do lack flavour. I prefer to rub
>them with salt, pepper and garlic
>powder, put them in a baking pan, cover
>with foil and seal the edges, and cook at
>low heat for 1 1/2 to 2 hours. Then they
>can be finished off with a sauce.
I once worked at a place called "Jerry's BBQ" here in So. Cal. that was
very well known for outstanding BBQ ribs, and this is exactly how they
were prepared. The only thing I would add is that the ribs were near to
totally covered in the white from garlic, and they were not covered
while low-baking. These were the most tender and delicious ribs I've
ever had.

Picky ~JA~