How to Make
Rib Rub And Slow Cooked Ribs

1. Flip the ribs over and attempt to remove the “silverskin”. This step is optional because it is a little difficult but it will produce slightly tastier ribs. Use a knife to slice under a corner of the silver skin and, using dry hands, try to grab and pull the flap you just created to peel off most or all of the silver skin. Sometimes it may take several attempts to get it off while other times it comes off nicely in a single pull.
2. In a bowl mix together all of your dry spices and sugar. Next add in the oil and whisk until well combined.  Put some rubber gloves on and rub the mixture onto the bottom and then the top of your ribs. Place the ribs in a large Ziplock bag or an airtight container. Cut them down if they do not fit. Let them sit outside the fridge for 30 - 60 minutes or put them in the fridge overnight.  If you do the overnight method (which I recommend), be sure you take them out of the fridge 30 - 60 minutes prior to cooking.
3. Wrap the ribs in an aluminum foil packet so that it is sealed on all edges. Cut them up into more manageable sizes for the packets if you prefer.  Place packets on a foil lined cookie sheet and bake at 250 - 260°F for 3 - 4 hours. (This can also be done on the barbecue at a low setting if you have a gas barbecue or lots of propane!)
4. Take the ribs out of the oven and make a small slit in each of the packets and drain the liquid into a heat safe container. Ensure there is no juice on the cookie sheet as we will be using it again in the oven and want it to catch on fire. Open up the packets, return the ribs to the cookie sheet and put them under the broiler 3 - 5 minutes. Watch the ribs carefully to ensure they do not burn.
5. Take them out of the oven and baste with a thin layer of your favourite barbecue sauce.