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["Rinse off the rack of ribs under cold water and pat dry. Combine the ingredients for the dry rub in a medium bowl and mix well. Generously place the mixture all over the meatier side of the ribs, so this ensures maximum flavors are soaked in. Allow rack to marinate for at least an hour in the fridge, or overnight.", "Preheat oven to 250F.", "In a medium bowl, mix all the ingredients for the braising mixture. If the rack of ribs are too big to fit in your roasting pan, simply just cut them in half like I have. Take two large sheets of aluminum foil and create packets for the racks of ribs to fit in. You can do this by laying the rack of ribs on one half of the foil sheet and folding the other half over, then seal the sides closed so no braising liquid leaks out during baking, be sure to leave an opening for the braising liquid. Pour the liquid into the packets and seal them tightly - it is very important no liquid leaks out when baking in the oven - the braising process makes the ribs nice and tender. Place the", "Once the ribs are done braising, carefully take the packets and empty the braising liquid into a medium heavy bottomed sauce pan. Return the ribs to the roasting pan and cover with foil and set aside. Meanwhile, heat the braising liquid at medium high heat and reduce the mixture until it is syrupy in consistency. This will be your bbq sauce, taste and make any changes to your preference accordingly. (Add more salt? more heat? more sugar?) Change the oven temperature to broil and uncover the ribs and return to oven, generously brush the ribs with the bbq sauce. Repeat process 3-4 times, in 5 minute intervals, until the ribs are entirely covered in the sauce. The ""broil"" function in the oven should"]
