Heck, I'll join the frey.
For pork ribs I do 1 part kosher salt to 2 parts coarse ground black pepper ratio. You can eyeball it as well.
The important thing is to use common sense in application. Ribs are thin with a higher surface area to inside meat ratio. In using the S&P ratio above, I add enough to give me the peppered look I want. Remember that a 50/50 S&P ratio works well for brisket, pork butts, and even beef ribs because they are extremely thick, and can handle the extra salt. Ribs are much more thin and should be treated a bit more delicately.
If you like sauce, I don't think you'll mess up your S&P ribs with it.
I tend to be a minimalist when it comes to seasoning barbecue. I like all the rubs, layering of rubs, smoke levels, sauces, and everything else that comes with somebody else's barbecue...I don't discriminate. I will cook that way every now and then also...but "my" barbecue always seems to taste better with just salt & pepper...or just salt in some instances. Now there are certain things I use sauce on...I use it as an ingredient, and I don't consider anything I serve as being "saucy".
Long story short...S&P works great on pork ribs.
