This method works well for me and results in chicken or ribs that have much less fat.

Salt the meat lightly and place in a foil-lined pan (frozen meat is o.k.).

Cover tightly with foil. Cook at 350º for one hour, or longer if frozen.

Remove the foil and drain off all the fat and liquid that has accumulated in the bottom of the pan.

Cover meat with any barbecue sauce you prefer and continue baking, uncovered, for another hour or so until the meat is very tender.

It helps to turn the meat in the sauce every 15 minutes.

Note: Lining the pan with foil before you start is a good idea—saves having to wash a sticky, messy pan. This method works really well for chicken wings.