I thought I'd just post some outlines of how I like to do pork (spare)ribs. They take a lot of time to do right, but they turn out really well. I do the rub from memory more or less every time, but I find that certain things, like szechuan pepper, really add to it nicely.
Alex's Dry Rub:
1/2 c. brown sugar
1-2 Tbsp. Szechuan peppercorn, smooshed a bit in mortar and pestle
1 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 Tbsp.+ salt
1 tsp. black pepper
1 tsp. ground mustard
1/2 tsp. white pepper (I haven't tried this yet since I forgot, but it's probably a good addition)
1/4-1/2 tsp. cayanne pepper
Mix everything together, then coat the outside of the ribs. Let sit overnight wrapped in plastic wrap (unless you have a container large enough to hold a whole rack of ribs.
Cooking the Ribs:
So I know there are a lot of ways to cook the ribs, but the way I prefer is to just put them on the grill at a pretty low temperature for about 2-4 hours (the longer, the flakier the meat will be). It helps that my house has a fancy gas grill with a thermometer, so I can keep things pretty controlled. I just put the ribs straight on the grill, no tin foil, and I try to keep the temperature on the thermometer on the front of the grill between 250-300 degrees. I think you could probably replicate this in the oven, but if you're using coals I think you'll probably want to do some fancy stuff to make the heat more indirect.
It takes a long time, but it really doesn't need much attention - I turn the ribs every half an hour or so. The important thing is making sure to get everything started in time for the party.