I received one slab of "pork spare ribs" from my CSA pork share. I'm eager to cook them, but I don't have a smoker. I tried baking ribs in the past -- Oprah's supposed favorite ribs (baked -- w/ peppers and onions?!)-- were, in my opinion, a disaster taste and texture-wise. I once incinerated baby backs on the grill.
I need guidance on how to make the most of what should be good quality tasty meat (the loin and sausage was terrific). I love smoked ribs, like Asian style preparations.