Thanks for the info about starting ribs bone side down--seems logical now that you mention it. This old dummy always did things "the way we've always done it." Gonna try this next time ribs are on the menu, regardless of what they are cooked in. AND, with those who like dry ribs--only way to do them, I think. IF you want sweet, syrupy sauce, why don't you just drink it from the bottle, like whiskey?