This recipe and cooking time is for one 1 pound slab of baby back ribs. Cooking time may vary for other varieties of ribs! Of course you should make your own rub and sauce, but using something pre-packaged is part of what makes this so quick and easy. Adding liquid smoke to the sauce (or finding one with it) will add that smoky quality you'll be missing from not cooking in the great outdoors.
For this recipe you'll need:
I personally prefer Salt Lick Original Dry Rub
which is cayenne pepper based.
To make your own, combine 2 parts salt to one part ground black pepper, and one part cayenne.
A bbq sauce with tomatoes in it is going to burn, and I like the charred quality this gives the recipe. If you do not, avoid using any tomato-based bbq sauce! My current personal fave is 1849 BBQ sauce, which pushes me to the limit of the heat I can take.
It combines tomato paste, apple cider vinegar, white vinegar, brown sugar, water, molasses, liquid smoke, garlic, onion, lemon juice, salt, and chili pepper. I think the amount of chili pepper is what's key to the initial smack of heat you get when you dig into these ribs.