First season your ribs, you can use baby back, St. Louis or just back ribs. Baby back are the best cut, I used back ribs because they were on sale. Use what ever you have (4 lbs.+/ -).

Dry rub: Try to do this a day in advance or for at least 4 hours prior to cooking.

• 1 tablespoon paprika
• 1-1/2 tablespoon brown sugar
• 1 tablespoon fresh ground pepper
• 1 tablespoon kosher salt
• 1-1/2 teaspoon celery salt
• 1-1/2 teaspoon cayenne pepper
• 1-1/2 teaspoon dry mustard
• 1-1/2 teaspoon garlic powder
• 1-1/2 teaspoon cumin

Rub the ribs and wrap them in foil (tightly using 2 pieces), then place in the fridge to marinate. Make sure you remove the thin membrane on the bone side (critical).

Heat oven to 300 degrees and pull ribs from the fridge for about 30 minutes. Bake for about 2 hours until you can feel the bones sticking out about 1/4 inch.

Then cut them into individual ribs, place on baking tray and brush on some BBQ sauce. I use store bought sauce for this and like Sweet Baby Rays or Cattleman’s Gold (used both). Turn the oven broiler on and cook for about 4 minutes.

For easy clean up bake it on parchment paper. If you like more sauce flip the ribs and add more, broil again for a few minutes. Serve with your favorite sides.