From Brenda Fenech-Soler’s Kitchen

Ingredients:

These ribs are tender and moist, and slide right off the bone.  You can use baby back ribs or St. Louis style ribs for this recipe, which is made in the oven and great for the rainy days we’ve been having lately, when you can’t head outside and fire up the grill!

4 lbs pork ribs

¾ cup light brown sugar

1 tsp. hickory smoked salt

1 tbsp. paprika

1 tbsp. garlic powder

½ tsp. ground red pepper (cayenne) – Optional

Directions:

1. Preheat oven to 300 degrees.
2. Peel off tough membrane that covers the bony side of the ribs.*
3. Mix together sugar and spices to make the rub.
4. Apply rub to both sides of the ribs.
5. Lay ribs on two layers of tin foil (shiny side out and meaty side down.)
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly to seal, with the edges facing up.
7. Place on baking sheet and bake for 2 – 2 ½ hours.
8. Remove from oven, and carefully open foil packet.
9. Cut ribs into serving sized portions of 2 or 3 ribs.  Serve with your favorite BBQ sauce for dipping, or brush with sauce and pop under the broiler, bony side up for 1 or 2 minutes until bubbly.

*Top Tip:  The easiest way to remove the membrane from the ribs is to work a spoon handle (I use the tips of my kitchen shears) into the bottom center of the membrane.  Work it back and forth to form a pocket, then slide your thumb in and work the membrane off from the center outwards.