That's blasphemy to a Texan!
PORK RIBS: 1) Slather in honey 2) Slather in a good rib rub 3) Smoke'em slow over peacn wood.
Instead of the honey:
Mix rub of choice to taste w/1 cup dark brown sugar and 1 cup white sugar. You want to balance the salt and spice with the sweet. I use about 1/4-1/3 cup of rub to 2 cups sugar.
Rub generously onto racks of ribs, let sit at least an hour or until a red glaze is visible on the ribs. IMO, this is key.
Smoke as slowly as possible over wood of your choice.
During the last hour, spray frequently with unsweetened cherry juice.
A wonderful bark and juicy tender meat.
We usually do a brisket and a couple of shoulders at the same time. They take longer. Sometimes, we wrap the shoulders and brisket tightly in foil after 12 hours of smoking and let them finish at 225 in the oven overnight. This guarantees they are tender and falling apart.
For those who must have sauce, I serve it on the side. I mix unsweetened cherry juice w/whatever sauce I have made or have around, and cook it down until it is thickened.