Method

Prep

• Mix the rub in a small bowl
• Mix the mustard and vinegar together in another small bowl
• Line a sheet pan with heavy duty aluminum foil
  • Place the ribs meat side down on the sheet pan
  • Slash and poke the membrane on the back to allow the seasoning to penetrate better
  • Brush on ~half of the mustard and vinegar mixture
  • Sprinkle ~40% of the spice rub on top and pat it down to make sure it’s adhered
  • Flip the ribs over
  • Brush on the rest of the glue mixture
  • Sprinkle on most of the remaining spice rub
    • you can use all of it or save some in case you need it after cooking
• Refrigerate uncovered until ready to use (4–12 hours)

Bake

• Preheat your oven to 300°F
• Remove ribs from the refrigerator
• Cook until very tender (a knife slides in with no resistance) but not falling off the bone (~3 hours)
  • Basting halfway through with the accumulated juices is a good idea
• Remove from the oven, baste again, and allow to rest for 15 minutes before cutting