St Louis style ribs. Season with salt, pepper, and cumin. Wrap it in foil, and put it in the oven at 200 for about 6 hours. Maybe more, if you have the time.
Now, the sauce: Ketchup, white vinegar, red vinegar, worcestershire, hot sauce, mustard powder, salt, garlic, cumin, brown sugar. No, I will not tell you the proportions; I was gifted it by my Mother-In-Law, and it's a secret.
Oh, and some rye whiskey.
Simmer until thick.
Yes, after cooking for six hours, the ribs don't look that much different.
Slice them into two-rib portions, and throw them under a screaming hot broiler for a minute or two.
Serve, with plenty of sauce to go around.
By the way, this is what the bones should look like if you did it right.
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