St Louis style spareribs. Mom knows best-I tried the others and then
went back. I usually buy the Hormel slab from the grocery store. I just
once bought them "fresh" from a local meat counter and they had done a
really funky cut that was extremely annoying to try to eat.

I remove the membrane-personal preference.

Mom swears by 450 degrees for 30 min before reducing heat to really low
so we compromized and did high heat for only 20min. It didnt seem to
hurt the outcome.

Ribs don't have to be barbequed either-I did some with an all purpose
no-salt seasoning and that was quite good as well.

Though Mom loves her homemade barbeque sauce I am all for quick and
easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
sauce is awesome and cheap.