Fall off the bone ribs

Ribs are simple. Key to making good ribs is seasoning, patience, and a strong Jack and Coke.

Buy one slab of ribs.

Seasoning:
I have two that I use frequently...

Easy way - Buy Goyo Mojo marinade, soak ribs to season a few hours (longer the better)

Kinda easy way - Worcestershire Sauce, garlic, pepper, vinegar, *MSG*, Lawry's Seasoning Salt. Season it with these as you'd season your steak. Don't go heavy on the salt, MSG, or vinegar. You will not like how this turns out. Leave to season a few hours (longer the better).

Cooking:

Heat grill to medium-hot. Brown ribs to the color you'd like. The picture I've posted is about how I cook them to before the next steps.

Grab tin foil. Cut yourself off a big sheet. Lay ribs down, BONE SIDE DOWN, MEAT SIDE UP!!!! You will burn your ribs if you do not follow this step. Lay the ribs down and be careful not to puncture the tin foil or else you will lose your liquid. Pour in a mixture of whatever seasoning you used to marinate the ribs to begin with. If you went the 'Kinda easy way', make sure to add about half water to your concoction or else you ribs will taste funny due to the excess Worcestershire and vinegar. You will want a good amount of liquid beneath the ribs, as you will sort of be boiling them now. A 1/4 to 1/2 inch liquid base should do. Wrap tin foil TIGHTLY around ribs to reduce the escape of the steam, but be careful not to punch holes!! Turn grill down to low heat and continue cooking ribs wrapped in tin foil for a few hours. You'll know when they are ready when you peak in and see that the meat is shrinking up on the ribs. Then you're done. Should fall off the bone if you've followed my steps.

You can, if you'd like, proceed to pull the ribs from the tin foil, lather a slew of BBQ sauce on and grill a bit more. In my experience, the ribs will taste great without the sauce. Also, the ribs are very hard to manage once they are falling off the bone, so it becomes a pain in the ass. (That's what she said!)

Enjoy!