My dad makes ribs-- they taste good. Let's make ribs together...
So, my dad uses a spice mix, he typically uses McCormick Grill Mates. But I didn't have that so I just mixed together a teaspoon of each: garlic powder, paprika, chili powder, onion powder.
Get your work station ready beginning with a cookie sheet.
We need enough foil to wrap around all of the ribs and seal well on top. It's vital that you seal the foil well so that nothing leaks. So, to make the foil large enough, seal two long pieces of foil together by pressing the edges together and rolling them over.
Rinse and pat dry your rack of ribs.
Squirt yellow mustard on top, just enough to create a thin layer over the whole surface. Brush it out. This adds a bit of flavor and also works as a glue to keep our seasonings on.
Salt and Pepper the surface well.
Evenly sprinkle your spice rub all over.
Finish with a layer of brown sugar.
Seal it REALLY well. Dad says it's best to let this sit in the fridge for at least 12 hours. If you don't have time, that's okay. Bake at 225 for three hours.
Uncover the ribs and top with a layer of your favorite BBQ sauce.
Bake at 350 for about 20 or until the sauce is a bit caramelized.
They are fall-off-the-bone tender. Eat em up.