Sadly, I remember pork ribs being boiled then put into the oven swimming in some kind of barbecue sauce. Eew, I was glad we didn’t have them often.
These days we have baby backs with a light rub, occasionally sprayed with a liquid potion that’s a secret, and then smoked to perfection.
After they’re taken off the grill they’re sprinkled with Rendezvous seasoning. I wish we had them every week.