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DAY 1
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Rub: 1.
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Combine all ingredients, and stir well; set aside.
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BBQ Sauce: 1.
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Combine all ingredients in a medium sized saucepan, and bring to a boil.
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2.
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Continue boiling for 5 minutes, stirring frequently so the sauce doesnt stick or burn.
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3.
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Reduce heat to low and simmer for an hour, stirring occasionally.
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Sauce will reduce and darken in color.
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4.
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Store in an airtight container in the refrigerator overnight or for up to a month.
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For Ribs: 1.
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Rinse the baby back ribs, and pat dry.
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2.
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Trim excess fat from the top of the ribs, being careful not to cut through to the bone.
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3.
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Flip the ribs over to the back side, so that the bones appear to be curling upward.
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4.
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With a sharp knife, gently loosen the white membrane on one end of the back of the bones.
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Once an edge of the membrane is loosened, firmly grasp the membrane and pull across the bones.
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The membrane should more or less come off in a large sheet.
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Its very important to remove the membraneits tough, chewy and gross.
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5.
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Take half of the rib rub and sprinkle it onto both sides of one slab of ribs, and rub it in so that it sticks.
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Repeat with second slab of ribs.
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6.
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Place ribs onto a foil-lined, rimmed sheet pan, and cover with plastic wrap.
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Chill in the refrigerator for at least 6 hours.
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Overnight is best.
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DAY 2
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1.
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When ready to cook, preheat the oven to 250 degrees F.
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2.
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Slow roast the ribs, curled side up, for 2 hours.
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3.
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At the 2 hour point, increase heat to 300 degrees F.
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4.
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Using kitchen tongs, turn over the ribs (so curled side is down).
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5.
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Slow roast the ribs for an additional 1 1/2 hours, before adding BBQ sauce.
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6.
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Turn ribs back over (curled side up), baste with BBQ sauce, and roast for 10 minutes.
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7.
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Turn ribs again (curled side down,) baste with BBQ sauce, and finish roasting for 10 minutes.
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8.
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Remove ribs from the oven and tent with aluminum foil.
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Let stand 10 minutes before cutting.
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9.
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To serve, gently run a knife in between ribs bones, to break into serving sizes.
