BBQ Ribs, Daniel style

BBQ Ribs, cooked the way I love them.  I love them just about falling off the bone, but not mush.  To do this, cook them a long time, at low temperature and the last 45 minutes, high temperature.

2 racks of ribs (2 people)
Rubbing spices

• 2 tablespoons salt
• 1 tablespoon paprika
• 1 tablespoon chili-powder
• 1 teaspoon cumin
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper 

Favorite BBQ sauce

Procedure:
on the back side of the ribs, remove the skin tissue.  This can be done by cutting a slit in on one of the side ribs, and peeling the skin back.  Pull it through to the other end.  This is surely a pain, but does provide excellent results.
Rub the rubbing spices across the front and back of the ribs, generously.  The ribs should be left out to achieve room temperature.  This is similar to most meats, before going into the oven.  Wrap in heavy foil, and place meat side up.  Fold the foil lightly but well sealed.

Place in 110 celsius or 225 fahrenheit oven on a rack.  Because of the long cooking times, you may want to put above a pan, as most of the fat will disintegrate, during cooking.  No need to check on them, unless you do not trust your oven.

After 2.5-3 hours, check on the ribs.  You can remove excess liquid from the foil.  At this point, you will want to return them to a 175 celsius or 350 fahrenheit oven, for 45 - 60 minutes.  This step is important, because the tendon's or gristle will not have disintegrated during the low temperature cooking, and will need higher heat to make those ribs falling off the bones.

At 15 minutes before finishing (30-45 minutes in the high heat), add your BBQ sauce.  Do not put in for over 15 minutes, as the high heat will burn the sugars and will turn black.

Enjoy!