I'm a member of the rub school of rib-cooking; boiling just takes too much flavour out. I've got a rub that uses about a pound of turbanado sugar, paprika, salt, pepper, garlic and lemon zest. Cooking temperatures are key, because you want the sugar to carmelize but not burn. I don't like ribs that are soaked in sauce... a good rub and properly cooked ribs are all you really need.
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