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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.