there are a thousand ways to "do baby backs" or just do bbq ribs and just as many strong opinions. Personally I favor a brine with hard apple cider or juice and pineapple juice, (pineapple and papaya will tenderize) for an hour or 6, for me that's the max. Then a light mustard slather and a dry rub. I would smoke over a combo of hardwood and fruit wood @ 225-250 for 1-3 hours depending on your preference, (i enjoy smoke so 3 hrs for me). IMHO and experience that is all the "good" smoke ribs will "take". You then wrap in foil, add some beer and or apple cider/juice and water wrap and keep on the grill or finish in the over at no more that 250F check after 2 more hours for your preferences on doneness.
This is my technique for "No Sauce Ribs".
PLEASE do not short cut and boil the ribs!, if you must and have a pressure cooker use your marinade and PC for 8 10 minutes depending on how many ribs you coil in the PC.
Yon can do the "No Sauce" technique in the oven and finish over charcoal basing with the juices from the foil.
I also to faux baby backs by buying the large (and cheaper) slabs of pork ribs and ask the butcher to band saw them into about the size (width) of baby backs, AND don't forget to ask the butcher to remove the riblet portion (portion of a loin back rib that is cut off at the top nearest the back bone)
Red sauce, hmm, agree with Phatch, if you are looking for Oriental ribs, are you referring to BBQ sauce?, and are you in the US?