It seems to me that the style of BBQing ribs and the term BBQ has gone through an evolution in about the last two decades. Smoking and the sauces, rubs and preparation has changed from how I first encountered them as a kid.
Case in point, in the early-mid 60’s, mom would make them using Saucy Susan, a peach and apricot (Duck) sauce. We loved them that way.
Yet when mom sent us to my grandmother with a batch of raw ones to cook for us for dinner, she threw them in the trash saying that they weren’t fit for dogs!!! We were in shock and very dissapointed. Hey, if I can still remember this now, you can only guess how traumatized we were then.
As time went on, we discovered other ways to eat them. We would cook them in a plastic bag product from Schilling or McCormick with what now would be considered a Gawdawfull bad mix of seasonings.
Other ways we would make them would be with a teriyaki sauce.
Eventually we went to BBQ sauce in the bottle, but at that time, it was either Hunt’s or Kraft.
It didn’t matter what we put on them, as they were always pre-boiled in the oven in a covered roasting pan. I was doing this until the mid 90’s. Even professionally I would do this, but at least I would put grill marks on them before doing this procedure. To me, BBQ meant cooking ribs with a BBQ sauce on top.
I married a girl from Memphis and she set me straight. I know better now.
So here is my question, what is your earliest experience with ribs and the term BBQ. Anyone eat them with sweet and sour, sauerkraut (Dagwood Bumstead’s favorite..) or what?