Here is what I do......and they turn out amazingly "fall off the bone" moist.
I first rub the ribs in a dry rub. I use as a base when making the rub a "Hawaiian Coffee Rub" to which I add cracked pepper, paprika, garlic powder, onion powder, thyme and sometimes chili flakes. (the coffee rub base is kind of a steak type seasoning with coffee added to it so you could use Montreal Steak Spice or something like that if you choose). I let the ribs sit overnight or at least 8 hours in the dry rub. If you are going to let the ribs sit for a while in the dry rub.....try to avoid using salt as much as possible to keep it from drawing any moisture out; you will be adding moisture in the next step but I tend to avoid salt as much as possible.
I have some deeper pans that have racks on them for "steaming" the ribs in the oven. I line the pans with tin foil and add a bottle of beer and some apple cider vinegar in the bottom. I then put the rack on with the ribs on top and then "tent" them with tin foil allowing for quite a bit of extra space so the foil is not right on top of the ribs. They are sealed up well and then put in the oven at about 275 for a few hours. I check them after 2 hours to see if the bones are close to being able to be pulled apart from the meat "clean". Doing them this way there is no need to take off the skin on the underside as you'll never notice it is on there. Cooking time may vary depending on the thickness of the ribs but basically do them until the bones "could" be pulled off clean.....a quick pull and you'll know right away when they are ready.
Once they are done I coat them liberally with a BBQ sauce and finish them on a low heat on the BBQ to get a bit of caramelization on the sauce. Then......serve away! They will be a bit wet/gooey as these aren't really a "dry" rib.
I make my own BBQ sauce as well and to the extent I go all depends on the time I have. I will start from scratch sometimes with mirepoix and some garlic sweating out to start with some fresh herbs....usually thyme and sometimes a bit of rosemary. To that I add ketchup (or a tomato sauce), tomato paste, apple cider vinegar, molasses, honey, soya sauce, worchestershire, brown sugar garlic powder, onion powder, cracked pepper, allspice, dried mustard and sometimes chili flakes for some zing. It simmers for quite a while to reduce and sometimes I will add in some bourbon or dark rum to kick it up as well. ( I have no idea as to how much I add as I make it to taste and add as I see fit.
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I then strain it out mostly to remove the chunks of mirepoix.....which when straining I give a quick rinse of the mirepoix with some veal/beef stock or even chicken stock. You are in essence adding in liquid so it goes back on the stove to reduce until you have a nice thick consistency. Give it a taste and see what you think at this point....you can easily add in hot sauce, molasses or any of the other ingredients if your palate prefers more sweetness, spiciness or even more pepper or seasoning.
You can also just use your favourite store bought sauce right out of the bottle or doctor it up which is what I do if I am feeling a bit lazy.
Once it's to the taste I am looking for I let it cool down and preferably sit for a day to let the flavours combine really nicely.
Then the ribs get basted with the sauce on top, bottom, sides......cover em all up and then they hit the grill low and slow. You'll know you've done them right when you are clearing up after dinner and all the bones are squeaky clean as no meat will have stuck to them at all and people can eat them with a fork and don't need to gnaw on the bone at all to clean them off.
These turn out great this way......I have SO many requests to make these especially in the summer if we are having company over for dinner.