Here’s a better recipe. Skip the mustard and rub and just use salt and pepper if you prefer.
- 2 racks pork ribs, cleaned with silver skin removed
- Rib rub, optional
- Salt
- Freshly ground black pepper
- BBQ Sauce
- Cut each rack in half so there a 4 half racks.
- Sprinkle salt and pepper, or rib rub, all over ribs.
- Stack the 4 half racks on top of each other and tightly wrap ribs with 2 layers of heavy duty aluminum foil. Try to make sure it’s well sealed.
- Refrigerate for a few hours or overnight.
- Preheat the oven to 300 F.
- Place the ribs still in the foil package on a sheet pan with sides. A pan with sides is a good idea in case the liquid that develops when baking leaks.
- Bake in oven for 2.75 hours.
- Remove the ribs from the oven and move the hot foil package to a plate.
- Carefully open the package and arrange the ribs in a single layer on the sheet pan. The ribs should be very tender. Reseal and continue cooking if they aren’t.
- Brush both sides with BBQ sauce.
- Return to oven to bake the sauce on the ribs for 10 to 20 minutes. The sauce should look baked and darker.
- Optionally, crisp up ribs for a few minutes on a medium grill. This will reheat the ribs if they were cooked ahead of time.
- Serve with more barbecue sauce at the table.