baby back ribs (I like the extra meat. You can use any kind)
or spare ribs
I've used a rack of pork ribs here.
spices that everyone knows about:
stubbs spice rub
tapatio (if you like em hotter)
SECRET INGREDIENTS LISTED IN SECOND IMAGE.
Good dark beer.
(alternative to beer+syrup? root beer soda!)
Roasting pan big enough for all the ribs
Step 1: Prepping the meat
Now squeeze the lemon over them until you used ALL the juice. or if you haven't got a lemon, use concentrated lemon juice, about a quarter cup.
the lemon is the secret ingredient. It will make the ribs tangy and also help tenderize them.
Take the pepper, all 3 kinds, and paste it on top of the ribs. Make a nice thin' layer of it so it's coated with it. I use a lot of cayenne. It's just my personal taste, yours don't have to have as much as you see in the picture.
add a tiny bit of water. You want just enough to keep the very bottom of the ribs wet. If you want to use beer and maple, add these instead of water. I used a local dark stout but I've had good results from hefeweuzens and mead as well. Only use just enough of the liquid to touch the bottom of the meat.
The lemon doesn't taste like lemon after cooking- it just makes the meat's natural flavor stronger.
Cover the whole thing with aluminum foil, to seal the ribs into the pan. Foil is good, or you can cover the whole pan with a lid. I used a cookie sheet flipped over, since I had no lid big enough for the pan.
If you want the soy sauce in them (if you plan on using sweet bbq sauce or teriyaki later) go ahead and add that now too, but don't add any other salt if you use the soy sauce. If you're gonna use hot sauce, add that now too. Remember, just enough liquid to touch the bottom. Not too much of any ingredient. You want the meat flavor to be the strongest.