Rub It On

• Patting a mixture of herbs, spices and even sugar on the ribs before cooking adds flavor to -- but doesn't tenderize -- the ribs. If you have time, put the dry rub on a few hours before baking or grilling to let the flavors seep in. Choose from garlic and onion powder; seeds such as celery, mustard and coriander; and zest from lemons, limes and grapefruits. Fresh ground coffee adds an interesting flavor and attractive dark color to the ribs. Rub the mixture into the rib meat to release the oils in the seasonings.

Mop It Up

• Mopping does double duty of tenderizing and adding flavor. Think of it as a marinade that's applied as the ribs cook. Tomato juice, apple juice, vinegar, beer or wine are good choices for the liquid. Add in spices and herbs, such as red chili flakes, cinnamon, oregano and thyme. Choose a sweetener such as brown sugar molasses or agave syrup. Baste the ribs with the mop every 15 minutes. If you mop, don't use a dry rub; you'll wipe it off the ribs as you mop.

Sensational Sauces

• Sauces include standard barbecue, of course, but also teriyaki, buffalo wings, pizza sauce or bottled salad dressings. Cover the ribs with the sauce, but save some of the sauce to baste the ribs halfway through the cooking time and at the end. Dilute your favorite jam or jelly with citrus juice or wine. Mix peanut or other nut butters with Asian seasonings, a splash of rice wine or apple cider vinegar.

Slow and Low

• Tenderize the ribs and let the flavors of the mop, rub or sauce soak in by cooking the ribs at a low oven temperature. Start off at 350 degrees Fahrenheit for 15 minutes, then lower the heat to 250 to 275 F. Let the coals in the grill burn down until you can hold your hand 5 inches above the grate for five seconds. The ribs will cook for two to three hours.