Cooking BBQ Ribs
The Secret to making tender slabs of Pork Ribs 
Note: Use large size tin-foil 18'' wide

Water rinse slab/slabs of pork ribs then pat dry with paper towels, place rib slab with curved bone-side down on a  large sheet of aluminum foil then slightly lift foil sides to make a pocket and pour one cup apple juice then sprinkle top side of meat with salt and pepper.

In small fold amounts, fold tin foil top and both ends, crease each fold tightly, do this several times as you do not want the juices or steam to leak out during the baking. Place each rib bundle on a long enough baking pan sheet.

Bake each slab at 350F (175C) for 1 -2  hours until done. To check for doneness, pierce foil top with a fork and poke between the bones to check if meat is very tender.

After ribs are baked tender, spread wide open 
the whole top of tin foil including the sides to 
expose the whole rib slab (being careful of the 
hot escaping steam.) Do not remove the juices. 
Put some sauce in a cup and dab plenty of sauce 
all over the top side of rib slab, then the sides and 
exposed bones.

Turn your oven dial to broil and broil Ribs for several minutes until outer sauce sizzles to a rich reddish brown (DO NOT BURN SAUCE) Dab on more sauce and broil again, flip ribs over and do that side too.
Note: When using an oven broiler make sure to leave the oven door cracked open.

AND yes.. you can finish them off on your barbecue grill instead of using your oven broiler,  although not recommended as they are so tender and easy to break apart.

If you enjoy a sweet sauce on Pork Ribs; try this Secret Recipe Sauce 

Tender, Fall Off The Bone, Barbecue Pork Ribs