Low & Slow Oven Baked Ribs

If you have never cooked ribs in the oven, you are in for a tender treat.

Low and slow heat and a whole lot of patience (it will take close to 5 hours), and you will have a deliciously tasty and fall-off-the-bone tender rack of ribs.

Make this ahead of time before your next family get-together!

Ingredients:

• 1 rack of baby back ribs (ours was 3 lbs, which should serve 6 people)
• 3 Tablespoons Swine & Dine Pork Seasoning
• 1 cup BBQ sauce

Directions:

1. Preheat oven to 250 degrees
2. Remove the membrane from the back of the ribs, cut away the extra flap of tough meat and the top and discard.
3. Line a baking sheet with foil and lay the ribs on the baking sheet.
4. Generously coat all sides of the ribs with Award Winning Pork Rub. Work it in with your hands, making sure that all surfaces are coated.
5. Bake ribs, meaty side up, in the oven for 2 to 2.5 hours, uncovered.
6. After the 2.5 hours has passed, remove the ribs from the oven and brush 1/2 of BBQ sauce all over them.
7. Cover the ribs with aluminum foil and put them back in the oven and continue cooking for an additional 2 to 2.5 hours.
8. Ribs are done when they reach an internal temperature of 190 degrees.
9. Increase the temperature in the oven to 450 degrees.
10. Brush the remaining sauce over the ribs and place them back in the oven uncovered for 5-10 minutes to create a thick crust with the sauce.
11. Remove from oven, loosely cover with foil and rest for about 5 minutes. Serve.