Instructions: In a small bowl, mix the brown sugar, paprika, onion powder, salt and pepper.

Press the mixture into the ribs. Place the ribs in a large sealed bag and refrigerate overnight, or let stand at room temperature for at least one hour.

This will allow the flavors of the spices and herbs to permeate the meat. If you refrigerate the ribs, remove them about 45 minutes before cooking.

Preheat the oven to 300 F.

Remove the ribs from the bag. Slather the barbecue sauce on both sides of each rack of ribs. Lay the ribs, meat side up, on an aluminum foil-lined baking sheet, and bake about 1 1/2 hours, or until meat is no longer pink and/or the internal temperature reads 165 F to 175 F on a meat thermometer.

Cut between the bones to separate the ribs. Transfer to a platter and serve.

Chefs Note:
Any extra dry rub can be tightly sealed and stored for several months.

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