I would like to know this too. I recently had some pretty good pork ribs from the Gryphon Smokehouse trailer at a festival but other than that I just cook them at home.
First coat the ribs with some cayenne pepper, then get some three threes rib souce and rub all over. Cook at low heat for a hour or so and YUM.

Tony Roma's in Perth

www.tonyromas-mms.com/en/?q=perth

RPM - Its not hard to cook the buggers but to get that taste, spicy - not too spicy, bbqy not to bbqy is not that easy.
I can cook them so they fall off the bone, its the flavour bit i am stuck on.
(An to be honest I miss the ribs from Trigg).

Mackerel - you summed up the ribs at TR - what a disappointment.
I will try your cayenne pepper idea - ta.

I went to buy some ribs from Coles today after reading this mouth watering thread.

$11 for 5 ribs - on special.

WTF? Aren't they meant to be a cheap cut?

Do they come in vegetarian?

I have cooked this one before and used Beef short ribs...they cam out awesome...nice and zingy!!


Ingredients
?1.5kgpork spare ribs, quartered
?? cupolive oil
?lime cheeks, to serve
?1 tbs brown sugar
?1 tbs salt
?1 tspchilli powder
?1 tspsmoked paprika
?1 tspmustard powder
?1 tspground cumin
?1 tspdried oregano leaves
??brown onion, finely chopped
?2garlic cloves, finely chopped
?1 cupbrown sugar
?250ml malt vinegar
?1 tspground cinnamon
?1 tsp chilli powder
?1 tsphot English mustard powder
?2 tbstomato sauce
?2 tbsDijon mustard
?125ml bourbon
?1onion, finely chopped
?1tomato, finely chopped
?2bay leaves
?1 tspcumin
?1 tspsmoked paprika
?1jalapeno chilli, finely chopped
?1orange, peeled rind
Add to Shopping ListMethod
1.Preheat oven to 180?C.
2.Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
3.Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
4.Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
5.Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ? hours or until falling off the bone, turning 3-4 times throughout.
6.Serve ribs with lime cheeks.