Instead of salt and sugar, I used brown sugar and a mix of seasonings (seasoning salt, garlic powder, onion powder, red pepper flakes) and my ribs came out very tasty.

BEST ribs I have EVER made!!! My husband and young kids loved them. Very tender, and extremely TASTY!!!

I used five spice in the sugar/salt mixture and added a little spiced rum to the water. Then I used a Asian spare rib sauce instead of BBQ... It was AMMMMAAAZZZIIINNGGG

Try the Larrys Best Baby Back Ribs recipe on this web site. A bit more work, because you make you're own sauce, but they are awesome, literally when you go to take them out of the pan, all you come up with is bones. I used St. Louis style ribs. shred the leftovers, if you have any and make sandwiches.

There's no such word as "barbeque" which, if it existed, would be pronounced "barbeck." The proper spelling is "barbecue."

Main Entry: 2barbecue
Variant(s): also bar·be·que
Function: noun
Etymology: American Spanish barbacoa framework for supporting meat over a fire, probably from Taino
Date: 1709
1 a : a large animal (as a steer) roasted whole or split over an open fire or a fire in a pit b : barbecued food
2 : a social gathering especially in the open air at which barbecued food is eaten
3 : an often portable fireplace over which meat and fish are roasted

Wow! What an easy and amazing method! The meat was incredibly tender and flavorful. To those who inquired about using a lid or not, I would definitely recommend to cover the pot while the beef braises.
I used my own homemade bourbon-molasses BBQ sauce and served with smashed red potatoes and buttery corn.

Turned out great. I used about 3/4 cup brown sugar and 1/4 cup of Tony Sanchez creole seasoning. Mmm mmmm.

I had never made an attempt to oven-bake ribs. I felt like trying it today and went online. Most of the reviews were SO positive that I decided to go for this recipe. WOW and YUMMMY! I must admit I didn't do the rub b/c I'm on a low-sodium diet, but followed the baking directions to a "T". My family thanks you and I thank you for helping me rise to the top in the cooking arena around my house. :D

Here's what I did. I rubbed the ribs with meat tenderizer and then placed them in a baking dish using beer instead of water. I also covered this dish with foil. When it was time to drain and use the BBQ sauce, I again covered the dish with aluminum foil but removed the foil during the last ten minutes of cooking. Result: excellent, tender, delicious boneless ribs! Thanks!

So easy and a crowd pleaser! Hadn't made ribs in awhile and these turned out great!

Completely changed this based on Comments:

Use McCormick's Grill Mate Pork rub.

Cook in Oven 1.5 hours at 250°F, then turn, cook for 1.5 hours again.

Last 30 minutes on a hot grill (I used Top rack of a gas grill, but any grill will do) with loads of BBQ Sauce (We like Sweet Baby Ray but your favorite will do).

Turned out PERFECT!!! Pulls right off the bones, reheat leftovers are equally as good.

I cooked boneless beef country style ribs, used a very different marinade and sauce, but referred to the cook time, which was PERFECT...SLOW AND LOW ;) ALSO I cooked my ribs in a cooking bag for extra tenderness...ABSOLUTELY PERFECT!!RIBS WERE EXTREMELY TENDER as if they were in the crockpot...in 1/2 the time!!!!.

Hello, the cooking procedure is old school and works fine. The rub I made has no salt added at all. I lost my kidneys due salt, blood pressure. Its easy to get used to and only takes about a month, try many types of salt substitutes bit there isn't any, I just add more flavor.

Wow, I can't believe someone recommended Montgomery Inn sauce, I live in Cinci, where the Inn is, and I HATE the sauce, tastes so vinegar-y. HORRIBLE! Sweet Baby Ray out of Chicago is the best!