Line two sheet pans with aluminum foil.

Sprinkle the dry rub onto the pork ribs and massage it into the meat very well on all sides.

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Place the ribs onto the sheet pan and cover LIGHTLY with more foil, making sure there is “breathing room” around the edges of the pan.  You don’t want to cover these tightly because you want most of the moisture to evaporate instead of collecting in the pan.

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Place in an oven that is preheated to 275 degrees Fahrenheit.  These will cook LOW AND SLOW for 5 hours.  About half way through the cooking process, check to see how much liquid has collected in the pans and remove any excess liquid.  Cover the ribs back up and continue to bake for the full 5 hours.

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Remove the ribs from the oven and slather them with your favorite bbq sauce.  I use this BBQ Sauce recipe, but you can simplify things by using your favorite store brand.  Place under the broiler or on the grill until the bbq sauce is brown and sticky.  I like mine a tad salty, so I sprinkle a dusting of kosher salt over the top when they come out of the oven; however, this is optional.

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These should be “fall off the bone” tender and the rub gives them a depth of flavor that enhances any bbq sauce you use.