I think I might be getting confused, because in NY, where I come from, barbeque is a verb, and in the south, where I now live, it's a noun. I'm looking for help cooking the kind of ribs that are *not* covered in a tomato-vinegar sauce.
Are ribs (bone-in) supposed to be slow-cooked? In the oven, or broiler? Can they be cooked on a grill (as in "barbeque")? Should they be boiled first?
Lastly, is there a big difference in how one cooks beef ribs vs pork ribs?