Dry rub overnight (I like dry baby backs, so I use a bit of salt with the sugar and paprika and all), slow cook first with a Texas crutch, then just slow cook (around 3 hrs of slow cook total, then brush with homemade boozy BBQ sauce and broil for 4 minutes. Here is a bit I wrote about learning to cook delicious baby back ribs, along with the best link I found for BBQ advice:
Then I learned how to make slow-roasted barbecue ribs. The reason my refrigerator still smells like a hangover is that, after I did the dry rub portion of the process, Jack Daniels figured prominently in the recipe I put together. It was more challenging than I expected to put together a ribs recipe because barbecue is more regionally variable in the United Stats than I had had any idea. According to
Amazing Ribs, one of the most useful sites of the many I referenced, there are twelve distinct styles of barbecue saucing and spicing.
I decided I wanted to use honey as part of my recipe. Some years ago, I used to take honey in my morning iced latte, and I bought some really delicious raw gourmet honey. I eventually cut it out, because I was trying to lower my calorie and sugar intake, but I still had most of a container sitting in the fridge. The honey still smelled as delicious as the day I bought it and it looked the same. So I asked the internet how long does honey keep before it goes bad.
Barroom trivia question: What is the only food which never ever goes bad? Answer: You guessed correctly, if you assumed from context (or already knew) that the answer is honey. People have been able to enjoy eating (and successfully digesting) honey from 5,000-year-old pyramids.