Pork ribs are simply irresistible. Everyone has their own secret recipe: complex spice rub, hardwood smoke, tangy sweet sauce, all come together to complement the distinct flavor of pork.

Combine all the ingredients in a bowl and set aside.
Use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub.
Cover and refrigerate from 1 to 12 hours.
With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
In a heavy-duty aluminum foil wrap the ribs, two racks at a time.
Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.
Season with salt and pepper.
Preheat the grill, setting the burners to medium.
Oil the grate.
Remove the ribs from the foil and grill for 5 minutes on each side, brushing with half of the barbecue sauce.
Serve with the remaining sauce.
Ingredients
Directions
Combine all the ingredients in a bowl and set aside.
Use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub.
Cover and refrigerate from 1 to 12 hours.
With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
In a heavy-duty aluminum foil wrap the ribs, two racks at a time.
Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.
Season with salt and pepper.
Preheat the grill, setting the burners to medium.
Oil the grate.
Remove the ribs from the foil and grill for 5 minutes on each side, brushing with half of the barbecue sauce.
Serve with the remaining sauce.