Uncleb, here's how I could ribs. The meat really does fall off the bone too. I cook in the oven though, not on a grill.
I cook pork spare ribs. First thing is to rub 'em good with a spicy rib rub (rub your meat, heh heh). . . Put them in a foil oven bag in the fridge overnight. . . . next morning, open bag, and add a full bottle of your fave barbecue sauce (I use Emeril's Bam sauce). . . . seal bag, put back in fridge for about 10 hours, or until ready to bake. . . . when you're ready for oven (350 for around 2 hours), add 1 bottle of good beer to the bag (I use Molson Canadien). . . . Voila. . . . that's it. .
