Make barbecued ribs by simmering your slabs (I prefer beef ribs to pork ribs, they are cheaper and meatier, I order mine from Meijers) in a giant pot of salted water (2 tablespoons of salt) or a giant pot of Diet Doctor Pepper or a giant pot of Diet Coke for 1.5 hours. Then sprinkle the ribs with a barbecue rub. Goirdon Food Service sells a Basic and a Western barbecue rub that are fine, and Amazon sells dozens. Add 1-2 packets of Splenda per slab. Finish the ribs under a hot broiler or on a grill for 5 minutes per side. If you want ribs that are easier and almost as good, sprinkle barbecue rub and Splenda over several slabs of ribs, and wrap the ribs tightly in aluminum foil. Put the foil-wrapped ribs on a cookie sheet and bake at 250 degrees for 3 hours. You can eat the ribs right out of the foil if you like them falling off the bone, or crisp the outside by finishing them under the broiler for 5 minutes.