• Cut the Ribs in ½. (Your now making ½ Rack Ribs!) This makes packaging/handling/serving them easier. This is a super slick cooking trick from us to you, and totally worth following.
  
• Don't Skip this step. Pull the membrane off the back of the ribs. The way I like to describe it is to use your knife to 'skin' a corner of the back of rib. Simply cut under the membrane on a corner of the ribs. Cut enough so you can grip it to pull off the membrane. Then just use force to pull the membrane off the back of the rib. This is an important step and should not be skipped. The membrane blocks flavour absorption and makes eating them a chore. You literally will understand why should do this if you don't do this. The membrane adds a bad crunch. Don't Skip this step.
  

For More Flavour (Optional Rib Rub Marinade 4-24 hours)

• Combine all the ingredients for the Rib Rub and stir.
• Paint all of your ribs with rib rub. Wrap in plastic wrap leave them in the fridge for 4-24 hours. The longer the better but life has a way of getting in the way.

Wrapping up the ribs.

• Turn the oven on to 350f
• Tear 4 sheets of aluminum big enough to wrap your ribs. It's much easier to do this before you get covered in sauce.
• Paint on your BBQ sauce on to your ribs. Make sure to get them covered in sauce.
  
• Turn the ribs so they so the longest part of the aluminum is along the width of the ribs. (And the bone is on the bottom)
  
• Pull the long sides together and fold the aluminum foil edge down repeatedly making a good seal. It's easiest to make a fold on the left corner and keep folding across to the right. Be gentle, take your time, you don't want to make any holes in the foil. If you do, just start over with a fresh sheet. (If you have holes your ribs will dry out.)
  
• Once you have rolled down your top seal. Flatten out the foil on the ends.
  
• Repeatedly fold the foil ends to create another seal, on each end. You want to try and make sure you have at least 2 folds. Take your time and don't get any holes in the foil.
  
• Place the ribs on a tray and throw them in the oven for 1 hour and 55mins.

Finishing the ribs

• In the last 5 minutes, you want to take the ribs out, open the foil package, re-apply the BBQ sauce to the top of the ribs. Be careful they are hot. Use some BBQ tongs and a oven mitt so you don't get burned.
• Turn the oven on to broil. (500f)
• Place the ribs back into the oven with the door open. You just want to sear the BBQ sauce to the ribs. Only 5 minutes. So watch them start to bubble, after you see bubbling and not burning you are good to pull them out.