Adapted from "Thrill of the Grill". Slow oven roasting keeps the meat tender without drying out.
2 slabs of baby back ribs, about 3 lbs.
2T kosher salt
4T sugar
2T ground cumin
2T ground black pepper
2T chile powder
4T paprika
Rub meat side of ribs thoroughly with spices.
Roast at 200 degrees for 2 1/2 hours.
The ribs will be fully cooked, and the spices will have penetrated the meat.
Remove the ribs from the oven and refrigerate for up to 3 days.
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Fire up a grill to medium-low heat.
Cut the racks into portions of 2 - 3 ribs.
Grill the ribs for at least a half hour, until heated through.
Just before removing, baste the ribs with your favorite bbq sauce, or serve them dry with sauce on the side.
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