Ribs - June Willson

6-7 lb St Louis Style Spare Ribs

Rub:
2 Tablespoons Paprika
1/4 Cup Brown Sugar
1 1/2 teaspoons Pepper
1 1/2 teaspoons Garlic Powder
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Cayenne Pepper
1/2 teaspoon Dry Mustard
1/4 teaspoon Celery Seed
1/4 teaspoon Oregano
1 bottle Bbq Sauce

Preheat oven to 350

Pat ribs down with paper towel to dry off.  Take membrane off of the bottom of ribs by holding onto with a paper towel and pulling hard.  If there is any excess fat on the top cut off with knife.

Lay meat side up on a double layer of foil

Mix rub ingredients together. 

Sprinkle 3 Tablespoons on top of ribs and rub into the meat.

Flip so bone side is up and sprinkle 1 Tablespoon on bone side.  You should be out of rub, if not sprinkle rest on bone side.

Wrap ribs in foil making sure it is sealed up tight.  I roll down then roll in sides.

Bake in oven for 2 1/2 to 3 hours.

I like to let it sit in foil for 30 min to an hour after taking it out of the oven to steam it a bit.

Heat Grill to about 350.

Pour Bbq sauce into a bowl for basting.

Grill ribs, bone side down first.  Brush with Bbq sauce.  Flip after about 5 minutes.  Brush with rest of Bbq sauce.

Serve with mashed potatoes, salad, and rolls!

Note:  For Bbq sauce we use Open Pit - Thick N Tangy, Brown Sugar & Spice