Of Racks and Ribs

• Ribs are sold under a range of names, depending where you live, but essentially there are only two kinds. Back ribs, or baby back ribs, are relatively small ribs from close to the hog's spine. Side ribs, or spare ribs, are the larger and meatier sections from the animal's side. Some people are keen on beef side ribs or short ribs, which also barbecue well, but ordinarily when you speak of barbecuing ribs, it means pork ribs. The basic process is relatively straightforward.

Heat and Smoke

• Prepare your ribs by pulling the tough strip of membrane from the back of each rack, and seasoning them with your favorite spice rub or paste. Refrigerate them for several hours or overnight, so the flavors can infuse into the meat. Ribs cook best at low temperatures, approximately 225 degrees Fahrenheit, which is relatively easy to achieve on a gas grill but requires some finesse in a charcoal kettle. Rake the coals all to one side and place your ribs on the other, or if you're using gas, turn the middle burners off and put them between the hot burners. Add a handful of hardwood chips if you wish, for smoke.

Alternative Methods

• If you don't have the time, patience or expertise to cook your ribs on the grill, you can also get satisfactory results indoors. Prepare your ribs the same way, then slow roast them in your oven at 225 F to 250 F until they're tender and the rib bones rotate easily when you turn them. A slow cooker also yields tender ribs, but they're usually too fragile to be glazed by the time they come out.

The Finishing Touch

• When your ribs are fully cooked and tender, it's time to glaze them. Your favorite commercial or homemade barbecue sauce is an easy option, as long as you've had the foresight to ensure it works well with the spice rub that's already on your ribs. Alternatively you can brush the ribs with various combinations of apple juice or cider, honey, molasses, hot sauce, brown sugar, mustard and other flavorings. Crank up your grill to 450 F by turning up the gas or opening the vents, and cook your ribs at this high heat for five to 10 minutes or until your finishing sauce is caramelized and sticky. Serve the ribs while they're hot.