I gotta say, while hubs is still insisting the slow cooker ribs are the ultimate, I really liked these. I think it was because they were tender but not literally falling off the bone. It made them both easier to finish off and a bit more 'chewy' (not tough!).
For these ribs I totally winged it and lined a roasting pan with foil and then laid the ribs on the rack. Before laying them down, I rubbed them with a mixture of sugar (I was out of brown, so I used white), smoked paprika, a bit of cayenne and salt and pepper. I then chopped a head of garlic in two and threw half the cloves into the pan along with a cup of whiskey (nothing special, just some Johnnie Walker Red Label we had up in the cupboard). I covered the pan with foil and cooked the ribs at 325 degrees for about an hour and a half.
When the ribs came out of the whiskey steam bath, they were tender and ready to go on the grill, but I wanted to reduce down the sauce and fancy it up, so I cut the racks in two and set them aside for a while. You could even refrigerate them at this point and grill them up when you are ready to eat.
To make the sauce, I reduced the pan drippings by half and then added a good squeeze (about 1/2 cup) of barbecue sauce (we have a KC Masterpiece on the go), and about 2 tbsp of Dijon mustard. I then let that mixture cook down by about half again. Then the ribs were ready to be finished off on the grill.
All you need to do is warm the ribs up and get a good layer of sticky sauce all over them, so I probably gave each side at least 4 coats of sauce. The sauce is zippy because of the Dijon, but if you want them a little less spicy, just cut down.
We ate these ribs with a big bunch of fresh greens from our garden, along with Loaded Blue Cheese Potato Salad. Good times.