Barbecued Ribs

I’ve heard that finger-lickin’ is not allowed in finer circles. Rumor has it, you should only order foods that are easy to eat during business dinners. No spaghetti, no lobster, and definitely no ribs. The same goes for when you meet your in-laws for the first time. Is this true? I don’t know. But I do know that, when you find yourself face to face with a rack of ribs, you aren’t getting away from them without a little finger lickin.’ Barbecued pork ribs can be made any number of ways, depending on the part of the USA you’re emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue. Even though I’m American, I really don’t have much experience cooking ribs, so I looked at The Best Recipe by Chris Kimball for inspiration. He suggested going with a dry rub, then brushing BBQ sauce over them at the end. I played around with …