The secret behind juicy, tender ribs where the meat falls of the bone spells: T-i-m-e. How the pros do it:
To grill and to barbecue are not the same thing. The latter is more a matter of cooking the meat on indirect heat – and this is the effect you are looking for when making perfect ribs. If you don’t have a full size barbecue smoker, try to make one hot space (direct heat) and one “cool” space (indirect heat) in your grill.
The grate should be clean and oiled. Cover the ribs with aluminium foil. Close the lid and cook them for at least an hour.
Or boil first...
A failsafe way to guarantee a great result is to boil the ribs in broth for about an hour before you sear them over direct heat.
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