This cooking method insures that the rib meat is tender and cleanly falls off the bones.

Two Racks Of Baby Back Pork Ribs

A Tablespoon And A Teaspoon Of Salt, Divided

A Teaspoon Of Chili Powder

A Tablespoon And A Teaspoon Of Brown Sugar, Divided  

A Teaspoon Of Black Pepper, Divided

A Teaspoon Of Red Cayenne Pepper, Divided

1/4 Teaspoon Of Ground Cinnamon

Two Teaspoons Of Paprika, Divided

1 1/2 Teaspoons Of Onion Powder, Divided

1 1/2 Teaspoons Of Garlic Powder, Divided

Two Teaspoons Of Paprika, Divided

A Cup Of Ketchup

Two Teaspoons Of Gulden’s Spicy Brown Mustard

A Tablespoon Of Sherry Vinegar

A Teaspoon Of Frank’s Louisiana Hot Sauce

Two Teaspoons Of Worcestershire Sauce

1/2 Teaspoon Of Dried Oregano

Preheat the oven to 225 degrees.

Into a mixing bowl, add a tablespoon of salt, a teaspoon of chili powder, a teaspoon of brown sugar, a 1/2 teaspoon of black pepper, a 1/2 teaspoon of red cayenne pepper, a 1/4 teaspoon of cinnamon, a teaspoon of paprika, a 1/2 teaspoon of garlic powder, and a 1/2 teaspoon of onion powder. Mix these ingredients well. Rub this spice mixture all over the surface of the ribs especially the meat side. Wrap the ribs tightly in two layers of aluminum foil. Place the wrapped ribs on a baking sheet and place in the preheated oven for 3 hours. After 3 hours, unwrap the ribs and retain a 1/2 cup of the drippings.

Into a saucepan, add the 1/2 cup of the roasting drippings, a teaspoon of paprika, a cup of ketchup, two teaspoons of Gulden’s mustard, a tablespoon of sherry vinegar, a tablespoon of brown sugar, a teaspoon of Frank’s hot sauce, a 1/2 teaspoon of red cayenne pepper, a 1/2 teaspoon of black pepper, a teaspoon of salt, a teaspoon of onion powder, a teaspoon of garlic powder, two teaspoons of Worcestershire sauce, and a 1/2 teaspoon of dried oregano. Cook this mixture over medium heat for 5 minutes stirring frequently.

Brush some of the barbeque sauce over the meat side of the ribs. Make sure to save most of the sauce for basting the ribs while they cook on the grill or under the broiler.

In the summertime, cook the ribs on a covered gas or charcoal grill using low, indirect heat for 30 minutes meat side up. Baste the ribs every five minutes with the barbeque sauce.

In the wintertime, cook the ribs under a broiler set on high for ten minutes meat side up while basting with the barbeque sauce every three minutes.

Serve the ribs with any leftover barbeque sauce on the side.