2 lbs baby back ribs
7 tsp of Memphis Blues Rub/Seasoning or to your liking
3 Tbsp vegetable oil (Quick version)
Preheat oven to 300°F.
Remove the thin membrane from the back of each rack by inserting a knife under it and pulling it away from the rib rack.
Ideally, it’s best to sprinkle the Memphis Blues Rub/Seasoning over both sides of the ribs, rubbing it onto the meat.
Cover the ribs with plastic wrap and refrigerate them for 2 hours minimum.
OR to make this recipe quicker
Rub the 3 Tbsp of vegetable oil onto the ribs and pour the rub over the ribs and work the rub fully and evenly into the ribs.
Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 ½ hours.
Brush with your favorite BBQ sauce and broil the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
Remove from the oven and let the ribs rest for a few minutes, then cut the ribs.