This is the only way I will ever make ribs again. Tried all ways but this is my keeper. Found this online somewhere and glad I did - always compliments. Even without BBQ sauce they are oh so good and they just fall apart - and its SOOO easy! I simply use bottled BBQ but for you creative types I'm sure your home made works just as well. I've only tried with babyback pork ribs but then that's what my family loves! Other types should work just as well with this cooking method.
Cut the racks of ribs into sections of 4-6 ribs each. (Depending on the size of the rack sometimes I'll just cut in half even if a little more).
Tear off a piece of aluminum foil about 6 inches longer than the section of rib.
Coat the section of ribs with BBQ sauce front and back. And place on top of foil meat side up (which should also wind up to be the seam side up).
Wrap up the section fairly tight (whole section should be covered with foil) and place on a cookie sheet or baking pan seam side up. (I use a cookie sheet and get 3 sections per pan). You can opt not to use a pan but from experience, it can make a mess in your oven :-(
When done wrapping, place the pan(s) in middle of oven and cook for 2 to 2 1/2 hours. I normally set the timer for 2 hours first then check, leaving it in a little longer if necessary. The meat will shrink from the bone about 1/2 inch or so and/or you can just grab one of the bones and it falls right off - YUM!!!!
** Note - I find if I am using more than just two cooking sheets and two levels in the oven, it normally takes about 2 1/2 hours. But DON'T over cook. If its tender at 2 hours, that's all you need. Cooking it longer can sometimes dry it out. And, more importantly, if using multiple levels of your oven, make sure to rotate the pans periodically as the ribs on the lower racks may get burned or darker on the bottoms.
When ribs done, take out of the oven, let sit for about 15 min or so until manageable and unwrap. (This will also allow time to get the grill hot if not already). Coat again with BBQ sauce.
Place on grill (NO foil) 2-4 min per side depending on how dark or crispy you like it. I normally like it just slightly charred but matter of preference.
I've never had to use a knife to break off the rib pieces but if you opt to, just take a knife and put a cut between each rib to make it easier before serving. Serve as is or with additional BBQ sauce as preferred.
One final note, I've had these in the winter when getting that craving without grilling and maybe I'm just that odd "OMG love ribs so much" type of people but even without grilling they are oooh so good!