Depends on which type of rib, to me.
Baby backs and loin ribs are leaner, have less inherent flavor, so need to be flavored with sauces and/or spices.
Whole spareribs, SL-cut ribs or "side ribs" have more fat, which leads to more flavor. They taste good with salt and pepper, with maybe some onion or garlic powder added.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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