Finger-lickin', tangy-sweet pork ribs are irresistible party fare. But high-sugar glazes can burn on a hot barbecue. Put them in the oven, though, and browning is easy to control. We offer two rib choices ― small loin back ribs (also called baby back) and hearty spareribs ― and two ways of flavoring the ribs: a dry spice rub followed by a finishing glaze or a double-duty marinade and glaze. Both recipes can be cut in half.