We're friends right? Good. I feel like I can tell you something that might get my black card snatched--I don't like barbecue ribs. I have never really gotten into blobs of sauce poured over perfectly good bits of pork. Too often, in my opinion, barbecue sauce is used to cover shitty cooking technique and non-existant seasoning. I blame my mother.
My mom rarely fired up the grill. She left that job to my grandfather (who also wasn't a big fan of barbecue sauce). When we did have food that was normally meant for the grill, she usually baked it. One of my absolute favorite things she made was her rosemary and garlic baked ribs. She cooked them for hours and by the time they came out of the oven, the meat literally fell off the bone and you were left with this salty, herby yumminess that was just beyond.
When I moved to Atlanta to live with Shep, my mom made us these ribs and my husband asks me to make them at least every other week. The ingredients are super simple: fresh rosemary, garlic, salt, pepper and some time spent in the oven. The result? A recipe that is so good, you might never use barbecue sauce on your ribs again.