I want to talk about ribs. Tasty, juicy, finger-licking good ribs. I used to frequent a restaurant back in the day that made amazing chicken wings. They would coat them in sauce, then toss them in a rub, then coat them in sauce again. I couldn’t eat them that frequently, but they were delicious and memorable. I still think about them and it has been years. But why not try that same method with ribs? They have more meat on them and more natural flavor. Pair them with perhaps some coleslaw and corn on the cob? I say yes. RIBS: 4 pounds baby back...