It appears we are wasting a lot of time and effort, for you can produce "great tasting baby back barbecue with slow-cooked flavor in 40 minutes flat." I learned this today with the arrival of the summer issue of Kraft Food & Family, a magazine that I take mostly because they come up with some easy and tasty deserts. A guy who is billed as a Kraft Kitchen Expert assures us that ribs using his method "come out tender and juicy without the long prep and hours on the grill." Here's how he does it: Slice the ribs into 2-rib sections. (Don't waste time with any rub or sauce or marinade, just slice it up.) Put the ribs in a Dutch oven and cover with water. (Plain old water; no salt, no pepper, no onions, nothing that might add any flavor.) Bring to a boil, lower heat and simmer for 20 minutes. Drain and cook on a medium grill for 10 minutes, turning and basting "generously" with bottled barbecue sauce. And that's it. The capper: for an "authentic rib joint experience," it's recommended that you serve 'em up with Kraft mac and cheese. Yeah, that stuff in the blue box. Bet ya'll just can't wait to try it, right?