These are simple and absolutely delicious ribs.
You’ll need day 1:
Ribs
A roasting pan large enough to bake them in
Aluminum foil to cover the roaster
Cajun seasoning from the cheap (Dollar, Big Lots, etc.) store
Sprinkle the ribs liberally with Cajun seasoning on both sides
Stand them on the side in the roaster, and if they taper, alternate
Add 1–2 inches of water to the bottom of the roaster and cover tightly with foil
Bake at 325–350 F for hours until you can just twist the bone in the meat. 2–4 hours appx.
Remove from oven and let cool. Stuff the whole mess in the fridge.
Day 2, you will need:
A grill, gas or charcoal
Mauls or some other Sweet and Mild BBQ sauce (you already baked the season in)
Start the grill.
Remove the ribs from the fridge, then pan, scraping off excess fat and gel
Grill should be medium-ish depending on your grill.
Put the cold ribs on the grill, a couple at a time and immediately start saucing.
Turn and sauce as they brown, probably about twice a side. Heated thru, they’ll get floppy.
Repeat until all ribs are sauced.
EAT.
I have seen 3 men put a serious hurtin on 10 pounds of these ribs.
SAVE THE JUICE FROM THE BOTTOM OF THE BAKING PAN! De-fatted it will make the best tasting gravy you have ever eaten. If you can’t use it right away, just put it in the freezer.