Ran across a recipe in a cookbook that belongs to my mom the other day for Chili's babyback rib sauce. I tried it a couple months ago when HEB had spares on for 99 cents/lb. Anyway, I loved it. Just baste the ribs with it, bake them (I know, I know... it's not Q, but who's to say the only way to do ribs is to smoke them?) for a couple hours at 250, then throw them on the grill, and baste with more sauce. I've gotta say, I enjoy these more than smoked. But the sauce is a little sweet for me. I'm gonna tinker with it a little today, maybe a bit more mustard and spices thrown in. But then again, I've never smoked ribs then grilled them to get that crispy outside either. Maybe I should have been going that route all along and then this new method wouldn't have been so eye-opening to me. The crispy, caramalized bark was just phenomenal though. Anyway, I'm doing about 4 slabs of spares today, since HEB has them back on sale. Just thought, I'd see if anyone has tried, or likes the oven/grill method.