From inthekitchenwithkath.com
(Adapted from a recipe in Mark Bittman's How to Cook Everything the Basics)
Serves 3 – 4
One 3 – 4 pound rack of St. Louis Style Ribs
Your favorite barbecue rub (I used Southern Barbecue Rub*)
1. Preheat the oven to 250˚.
2. Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
3. Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
4. With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
5. Turn the ribs over and roast for another hour.
6. Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
7. Cut the ribs into serving pieces and enjoy!
*Southern Barbecue Rub
(Adapted from a recipe in Joy of Cooking)
¼ cup sweet paprika
2 tablespoons chili powder (You could use smoked paprika instead.)
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons salt
2 tablespoons ground pepper
2 tablespoons brown sugar (optional)
Combine all ingredients in a small bowl. The rub can be used with pork or beef.