How do you like your ribs? Pork or beef? Do you rub them, steam them, smoke them, grill them, roast them, mop them or braise them? My favorite cut is the spare rib. I know they're less meaty than the baby backs but they're also more flavorful by leaps and bounds. I don't remove the tough membrane on the back of the bone, I know it doesn't let seasoning and flavors penetrate through that side but somehow I think it keeps the ribs moist. I don't like sauces or sweetness either so I rub them with olive oil, lemon, oregano, and salt/pepper. Chargrill them to begin with and then put the cover on, low and slow for about 45-60 minutes. I baste occasionally with lemon. The meat still clings to the bone and it's a feast!