Unfortunately, Steve, that oven method works only with sticky sauce. Dry-rub technique means barbecue all the way, with all the nuisance pertinent thereto, but the results are GREAT.

I have also heard of pre-cooking ribs in an electric pressure-cooker, such as the Instant Pot, and finishing them under the broiler with a coating of the aforementioned sticky sauce. I'm not sure it's worth the trouble -- the photographs posted on Facebook by fanatic Ipotheads look kinda grim to me -- but there is a large segment of the North American population that considers pork ribs just one step short of ambrosia. I'll leave the pressure-cooked version to them.

Last night we dined out at one of Stratford's better eateries to celebrate my birthday (I turned 65 yesterday and am still slightly stunned at the very thought). For the first time in recorded history, I turned down not only the six-course tasting menu but also the port and the post-prandial brandy in favour of a clear head and co-operative digestive system in the morning. (It worked.) Himself was gobsmacked, and was still shaking his head when we got home. Sad to say, I might finally be growing up a little.

Tonight's supper is baked fish with wax beans and sliced tomatoes. Earth has not anything to show more fair than an Ontario tomato in the last couple of weeks before the first frost.