This is an excellent basic methodology for cooking tender, succulent ribs. Good job Lloyd on giving only basic seasoning and cooking technique in the recipe. The truth is "different strokes for different folks" when it comes to the barbeque sauce and/or additional seasoning. So by not going there you've left your recipe open to many more "personalized interpretations."
My husband likes ribs to burn his lips and the following is how I achieve extra spiciness for him.
In the boiling water I use a couple of teaspoons of garlic and onion juice (you can purchase in the spice aisle of the grocery store) in addition to sea salt and fresh ground black pepper. As soon as I remove the ribs from the water, while they're still damp I give them a light sprinkle of cayenne pepper and use a silicone brush to gently rub it in. Of course you could use ground chipotle if you like its smoky flavor (I hate too much smoke flavor and would never use liquid smoke like so many are recommending... only real smoke from the grill for me please.) Then I baste with a cup of my favorite bbq sauce, bake and repeat basting with another cup of sauce a few minutes before removing from grill or oven (I like Open Pit Original because there's no fake smoke in it.)
If the ribs are looking too wet in the oven I'll turn the broiler on for a few minutes and watch carefully until caramelized.
You could add the cayenne to the bbq sauce, but I think getting it right on the meat directly makes a difference. Enjoy!
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This is an excellent basic methodology for cooking tender, succulent ribs. Good job Lloyd on...