For ribs, remove membrane from rack of ribs using Boning Knife. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any excess fat along the underside of the rack.
Season both sides of ribs with salt and black pepper.
Cut between each bone to separate rack into individual ribs.
Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water.
Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
Meanwhile, for sauce, combine ketchup, brown sugar, rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
Add 1 cup of the sauce to the Stainless (4-qt) Mixing Bowl.
Transfer ribs to Stainless (4-qt.) Mixing Bowl with the sauce and toss to coat.
Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once.
Transfer ribs to a serving platter. Serve immediately.