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1
Preheat oven to 275 degrees.
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2
Rinse ribs in sink and pat dry.
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3
Salt and pepper both sides liberally and set aside.
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4
Combine all spices (except for the bay leaf, salt, and pepper) in one bowl and mix thoroughly.
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5
Lay out two cookie sheets, one for each rack of ribs.
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6
On each cookie sheet, lay out two lengths of heavy-duty alunimum foil, overlapping.
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7
Each length of foil should be approximately twice the length of the cookie sheet to allow you to roll up the foil and seal it.
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8
Place one rack of ribs on a foil-covered cookie sheet.
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9
Rub liberally with half of the spice mixture.
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10
Lay rubs curved side down so that there is a space under the ribs.
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11
Place one bay leaf in the center of the curvature.
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12
Fold up foil and seal completely.
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13
Repeat with second rack of ribs.
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14
Bake at 275F for 3 hours.
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15
Remove ribs from oven and carefully open foil packages.
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16
There will be lots of steam.
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17
Let ribs cool, then drain juices and reserve.
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18
Set ribs aside.
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19
Skim the fat from the top of the drained juices and pour into a medium saucepan.
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20
Bring juices to a boil and continue boiling until liquid is reduced by 50%.
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21
Add 1/2 cup tomato catsup and stir.
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22
Reduce heat to low.
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23
Add salt to taste, if needed.
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24
In a small bowl, combine 1/4 cup water with 1 tablespoon corn starch.
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25
Slowly stir corn startch mixture into barbecue sauce, stirring constantly, until thickened.
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26
Remove barbecue sauce from heat and pour over ribs on a serving platter.
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27
Serve.
