Someday we will have a house, with a yard, and in that yard will be an awesome grill/smoker where we can do barbecue properly and frequently. However, in the meantime, we have no yard and no deck. I do some "grilling" on my grill pan (although it is most often pressed into service for panini), and of course smoking is out of the question. But Matt really wanted to do ribs. And I wanted the ribs to be as close to properly done ribs as possible.
So, after consulting a gajillion recipes, one satisfactory albeit disappointing attempt and soliciting advice from a couple of Matt's friends (thanks John and Mark)...I have created fall off the bone bbq ribs from our oven. And it is insanely simple.
Equipment needed: foil, rimmed baking sheet, basting brush
Ingredients: one (1 1/2 to 2 pound) rack of ribs (baby or St. Louis, your call), bbq rub, bbq sauce (preferably complementary rub and sauce)
Turn on the oven to 300. Line the baking sheet with foil (I was stupid and did not do this originally, so my awesome fiance was scrubbing the baking sheet all night). Remove the membrane from the back of the ribs (get it started by wiggling your index finger under it and then pull like mad) Liberally rub in bbq rub on both sides of the rack of ribs. Place on foil lined baking sheet. Cover with foil, sealing the edges around the baking sheet, but leaving air around the ribs.
Place in oven for 3 hours. Remove from oven, remove foil tent, and then baste with bbq sauce on both sides. Return to oven, uncovered for about 30 minutes.
Eat them. Maybe with more sauce if you're like Matt.
Don't know what to do for a bbq rub and sauce? Well, if you want a sauce you can get at the grocery store, try either Sweet Baby Ray's or Bone Suckin' Sauce. Buy a bbq rub or make one (the internet is full of suggestions).
We used the most amazing rub and sauce combination from our favorite bbq place down in Anna Maria Island, Florida. The restaurant is called Mr. Bones BBQ and they sell their rub and sauce retail. You can also mail order it from them here. We like the hot version, it is spicy but not overpowering.
Truly you could use any flavor profile on these ribs and make your own rub and sauce. Have fun!