Dry Rub Pork Ribs

Ribs are best done low and slow in the oven.  We like dry rub ribs better than the sticky BBQ version.  Here's my favorite rub:

4 racks pork ribs
1+ cup brown sugar
½ t. chili powder
½ t. paprika
1 t. kosher salt
½ t. freshly ground black pepper
½ t. garlic powder
¼ t. onion powder
¼ t. cayenne pepper
½ t. tarragon
½ t. dried thyme
¼ t. dry mustard

Mix all of the rub ingredients in a bowl. You may only use half of the rub. Rub it on/over the ribs, getting them very well covered. This will turn into your spicy, sweet, meaty crust in the oven. Wrap the rib racks in plastic wrap.  Leave them in the fridge for a few hours, or better yet, overnight. Take the ribs out 30 minutes before baking them.

Preheat your oven to 250° F. Mount the ribs on a rack or something where they are perched, so they can get all the hot air around them. Leave them in the oven for about four hours. Toward the end, turn up the heat to 400 for 10 minutes to give them a little extra crust.