Oven Baked Ribs

Preheat oven to 250°F

Prepare seasoning mix by adding ingredients into a small bowl. Mix and set aside.

Lay your rack of ribs over a double layer bed of paper towels. Use additional paper towels to blot off moisture from both sides of the ribs.

Line a large baking pan with Reynolds Wrap^® Heavy Duty Foil. Be sure the foil is at least 3 inches longer than the baking tray on each end. Lay your ribs on top of the foil with the backside facing up.

Remove the layer of membrane from the backside of the ribs. Use scissors to snip the membrane at one end. Once you have a good grip of membrane, pull with your hands and the membrane should peel right off.

Baste both sides of your ribs with mustard to ensure the seasoning mix binds to the meat.

Rub on the seasoning mix to both sides of the ribs. Ensure all surfaces of the ribs are evenly covered with seasoning, including the sides.

Use another sheet of Reynolds Wrap^® Heavy Duty Foil to wrap the ribs nice and snug. Be sure there are no openings or cracks to ensure the juices remain in the foil.

Bake at 250°F for 4 hours then remove from the oven. Turn oven temperature to 400°F. While oven is coming to temperature, baste the cooked ribs generously on both sides with barbeque sauce.

Bake ribs with top uncovered at 400°F for 8 minutes until the sauce is glazed and shiny. Remove from oven and let rest with top covered for 10 minutes before serving.