How to make the Dry Rub:

1. Combine all dry rub ingredients in a large container such as a mason jar. Shake the jar to combine well.

How to use the dry rub and cook the pork ribs:

1. Coat all parts of the ribs with the dry rub seasoning. I like to use about 1 tbsp of the dry rub for every pound of meat (3lbs of ribs = 3 tbsps of rub). You don’t need much for the underside – make sure that you have everything else covered.
   NOTE: At this point, you can begin the cooking process, or for fuller flavour, you can set the ribs in the fridge to marinate over night – it’s not necessary, though, if you don’t have time! 
2. Preheat the oven to 350°F.
3. Brush the meaty sides of the ribs with BBQ sauce. 
4. Place the ribs in a glass oven heat-proof baking dish, meat side down. Cover with aluminum foil to seal the moisture in. 
5. Place in the oven to cook for about 2 hours.
6. Remove the ribs from the oven. Using a turkey baster or a large spoon, collect the drippings and sauce from the bottom of the baking dish and pour into a small saucepan. Bring the sauce to a boil and allow it to thicken for about 10 minutes or so. You can also add a little more BBQ sauce to the pot with the drippings if you like. 
7. Using a sharp knife (or strong kitchen scissors), cut the ribs into portions and set them meat side up in the baking dish. 
8. Pour the sauce evenly over the ribs and cook in the oven (covered) for about 1 hour. 
9. Remove the foil and cook uncovered for 30 minutes. The sauce should stick to the ribs, and the meat should be tender, juicy and fall off the bone.