I've made slow grilled ribs, with swabs and so forth. Once I found this recipe, I never grilled again. These are so moist and flavorful. They were a favorite of our beloved Brandy, one of our dogs who passed a few days ago. She got her rib bones the day before she died and still pirouetted in joy. Hope you enjoy!
Springle on in the amounts you desire of the various spices, on both sides of the ribs. Wrap in plastic wrap for at least 2 hours and up to 24.
Preheat over to 425. Using heavy duty aluminum foil, place unwrapped ribs onto the foil. Sprinkle with the worchestershire sauce and liquid smoke. Fold edges very very tight so that they are air tight.
Place in over for 1 hour and 15 minutes. Take out and very very carefully open to let out steam. Meanwhile turn on broiler. Carefully turn over to bone side with tongs (ribs are very tender and tend to break) Slather both sides with your favorite sauce and return to oven for about 10 minutes, or until the sauce is just starting to char a bit.
Take to the table with some extra sauce on the side.