But, ultimately they are fattier.
BBQ also implies a grill, but it is possible to make tasty ribs in an oven.
The secret ingredient? Time.
To make the ribs most tender, use a spice rub or not, but cook them slowly on low heat for hours. Keep them covered while they are cooking so they don't dry up. Increase the heat for a short time at the end to sear the sauce to the meat.
Oh - and leave space to render the fat. There is plenty of it!
Open the package of ribs and trim the excess fat off the pork. You don't want to remove all the fat, but you do want to remove the large bits of fat.
Make a spice rub or not. It really is a personal choice. I make a very lightly spiced rub that has very basic ingredients. I mix salt, brown sugar and chili powder. You can mix other herbs and spices as well, but these are the three basic ones. The salt and sugar tenderize the pork, they don't really flavor the meat, the chili powder adds a small bit of flavor. If you want to add some heat, add more chili powder. I make enough mixture to cover the pork, but not any more. More is less -- at least in my case.
Take the rub and spoon it on the pork and then with your hands, rub it into the meat. Do this on both sides of the meat.
Add 2 cups of either white wine or beer to the bottom of the roasting pan. Cover the ribs securely with tin foil. Tent the foil so it doesn't rest on the ribs, but instead produces a oven.
Cook at 260 for 2 1/2 to 4 hours.
Slice the ribs into either individual ribs or groups of two and enjoy.