Helluva good ribs

Everybody has their own theory for making ribs. The way you cook it, the sauce you use, whether to dry rub or not. This is my way adapted from years of eating my friend J.R's ribs.

I buy my baby back ribs from Costco.

Per person I use a half of a rack strip. This will be approx 10 - 12 riblets per person
Dry rub
1/4 to 1/2 cup of light brown sugar
BBQ sauce of your choice, lately we have been ordering Montgomery Inn sauce from Cincinatti Ohio

The night before:
Cut your racks into half racks. Add brown sugar to the spicy dry rub and mix thoroughly. It all depends on your heat to sweet level. Rub vigorously over ALL of the rack. Using heavy duty large sheets of aluminium foil put each rack into an individual foil package and refrigerate.

Preheat Oven to 300 degrees F
Place foil packets on baking sheets or similar and place in over. Cook for two hours.

About 30 minutes before the racks are done, heat up a gas grill or start a charcoal fire. Heat up some of the Montgomery Inn sauce in a pan.

Take rack out of the package and discard all of the fat that has accumulated. Brush each rack with sauce. Place bone side down on grill and heat just long enough to carmelize the sauce. I DON"T suggest flipping it over to the meat side as you risk it sticking to the grill and seeing your happy rib meat torn off and stuck to the grills. That would be a sad moment.

Remove and serve with extra warmed sauce on the side for the dippers and dunkers.
Remove from oven

Serve with lots of napkins (serviettes) and sides of cole slaw, spoon bread, corn bread, corn on the cob, whatever you like. Take pictures of your friends with big happy sauce smiles and gooey fingers for later evidence.