Dave's Barbecued Ribs

Everyone who makes ribs has their own recipe. Here's mine; a hint of sweetness from brown sugar and cinnamon; and cayenne pepper for heat. Throw in some ginger for a unique twist; they're irresistible.

Ribs are a labor of love. They take time and the process needs to be followed closely. But the reward is worth your effort.

Ingredients:
Pork ribs - the amount is up to you. I use boneless and typically make 5 to 8 lbs. They're great as leftovers. You might prefer baby back ribs which will work fine.
Kosher or sea salt
Fresh ground black pepper
Barbecue sauce (recomended - Cattleman's)
Dry Rub:
I make this in a 1 gallon zip-top bag. It keeps well for months in the pantry.

2 tablespoons dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tsp turmeric (optional)
1 teaspoon ground mustard (optional)


Directions:

1. Preheat oven to 180 F.
2. Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. For easier cooking, you might cut ribs into smaller sections of 3 ribs each. Not needed if boneless ribs are used.
3. For boneless ribs; cut them into pieces 2 -3 inches long and 1-2 inches wide.
4. Dust ribs well with black pepper and salt.
5. Sprinkle dry rub generously on ribs and rub to coat them well.
6. Tear 2 sheets of aluminum foil at least 15 inches long. Place one on top the other. For every 2 lbs of ribs you'll need 2 sheets of foil. I typically make about 8 lbs and use 8 sheets of foil.
7. Place 4 or 5 sections of boneless or 2 sections of bone in ribs in the middle of the foil.
8. Taking the top sheet of foil from the ends lift and bring the ends together above the ribs.
9. Roll the ends of the foil downward to enclose the ribs.
10. Roll up the sides of the foil to seal the ribs inside.
11. Repeat this process with the bottom sheet of foil being careful not to puncture foil with the bones. The idea is to keep the juices inside.
12. Place the ribs on a broiler pan
13. Bake in oven at 180 degrees for 31/2 hours.
14. About 20 minutes before ribs are done, remove ribs from oven. Carefully remove them from foil. Save juices if you want to make an awesome gravy.
15. Place ribs back on broiler pan. Discard foil.
16. Baste ribs with barbecue sauce.
17. Broil about 10 minutes until sauce has darkened. Do not burn.
18. Remove pan and turn ribs over and brush on more sauce and repeat.
19. Broil an additional 10 minutes. Cut into portions and serve hot.

Gravy:
Put rib juice in blender and add about 1-2 tablespoons of flour, blend for 5-10 seconds. Transfer to sauce pan and bring to simmer over medium heat. Serve over ribs and mashed potatoes.