I agree too about the par boiling concept – should never be done! I marinate mine (spare ribs, st louis style)in apple cider vinegar and a little liquid smoke over night, bring them to room temp and apply a dry rub. Bake at 225 degrees for 3 hours then cover with foil for about an hour. I’ll then crisp them under the broiler. What do you(s) serve with it? I like greens sauteed in onion, garlic, diced red pepper and finished with a little maple syrup to round out the flavors. Also like to serve jalepeno corn bread. mmmm….