Baby back ribs, succulent and moist.  I remember the first time I made ribs.  I (shudder) boiled them for hours and did something with a roasting pan.  Needless to say, the method underperformed.

awhile back, I came across a very easy recipe that guarantees fab results.  Basically you create a dry rub using the following:

• 1/2 cup brown sugar
• 1 tsp coarse salt
• 1 tbs garlic powder
• 1 tbs paprika
• 1/2 tsp cayenne pepper

For the ribs, ideally you use baby back ribs, but I have used side ribs.  Remove the membrane from the ribs (I found using an oyster shucker works well for this) and rub the dry rub all over (the amount is enough for 2 full racks).  Wrap each rack in tin foil, ensuring the seams are tightly sealed.  I generally put it back into the fridge to allow the rub some time to do its magic.

When it comes time to cook, place the ribs in the oven or BBQ at 300F for about 2 to 2.5 hours, meaty side down.  Once done, carefully open up the foil and you should see nicely done ribs with the meat shrinking a bit from the ends of the bone.

Next, get a cup of BBQ sauce.  I like Cattleboys Original.  Brush on a good amount and place under the broiler until the sauce bubbles and has nicely melded with the ribs.  Portion the ribs then flip them over, cover with sauce and broil again.

When done, the ribs will be juicy (from being cooked in foil), tender, and favorful.  No boiling required.  The best part is that on sale, 2 racks are about $10, and it easily feeds 4 adults.