Pork spareribs are bigger and meatier than the loin ribs, which are also known as baby back ribs, but you can use whichever style you prefer. Oven-roasting is the quickest, easiest way to make ribs — no grill necessary for tender, succulent ribs. (If using baby back, you may want to reduce the cooking time by 15 or 20 minutes.) For best flavor, be sure to leave plenty of time for the meat to marinate in the dry rub. Ideally, rub the spice mixture over the entire rack of ribs the day before you want to eat them, and leave them in the refrigerator overnight, uncovered, to let the meat dry before roasting it.
Place the rack of ribs in a 9 x 13-inch casserole dish and rub the exterior all over with 1/4 cup of the BBQ Rub. Leave the ribs uncovered in the refrigerator for at least two hours and preferably overnight.
When ready to cook, preheat the oven to 250 degrees F. Lay the entire rack of ribs, meaty side down, on a large sheet of heavy duty foil, and close it up, rolling the foil edges to make a tight seal. Lay the package on a rimmed baking sheet, seam side up, and bake for 3 hours.
Remove the foil package from the baking sheet and carefully open it to catch the juices in a medium saucepan. Lay the unwrapped ribs back on the baking sheet, meaty side up this time.
Boil the juices for a few moments to reduce to a syrupy thickness, then brush this liquid onto the surface of the ribs. Sprinkle with the remaining BBQ Rub and return the ribs to the oven for 45 to 60 minutes, until tender and richly glazed. Eat warm.
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