This is how I make baked ribs. Unlike most baked rib recipes these tend to emulate the taste of barbecued or smoked ribs, due to the pre-boil process, a process that most eastern cooks do not use. This was inherited by me from my Arizona raised farm child of a mother.

For this version you need to\he following

One slab or a vacuum sealed double slab rib pack.
An extremely large stock pot (I use a ten gallon stock pot I bought at Walmart for about fifteen dollars)
A lot of water, fill the stock pot to about 3/4's full.
Rib seasonings- up to tastes but I use a dry rub of mrs. dash seasonings (On a low salt intake diet) and some Cajun spices.
Barbecue sauce for the bottom of the pan and for spreading over the ribs once they are 2/3rds done
Aluminium foil
Sheet pans

To begin cut the ribs into the segments you want to have finished. I try to split each slab into at LEAST three portions, but I try for four if I can manage it.

Place the ribs in the pot of water and if you wish add some onion flakes to season, allow them to come to a boil. Boil them for roughly 15-25 minutes depending on the amount in the pan. For a double slab I always go 25.

Use tongs to pull the ribs out. and place them on an aluminum foil lined baking sheet to dry. Once dry, season them with the rub and remove them, spreading about five table spoons of the sauce onto the top of the aluminum foil to baste the side of the ribs not facing direct heat. Place the ribs onto the saiced pan and slide them into a 325 degree oven for roughly 30 minutes. Take the ribs out and flip them over. I usually start with the meat side facing direct heat, so flipping them will leave the bones up. Let them roast another 30 minutes before flipping them for the final time. At this point I add a small amount of barbeque sauce to each rib section. Return them to the oven for the final 30 minutes.

Pull them out and let them sit about fifteen minutes. Enjoy.