Oven Baked Barbeque Spare Ribs

So we're down in Florida visiting the Brother and Sister in law, and we wanted something easy to make, delicious, and barbequed.  We had some ribs at Busch Gardens and they were well. . . underwhelming.  So we thought some ribs were in order.  Now, they don't have a grill, so I had to make do with my oven baked recipe, which is about 90% as good (and if you've never had the grill/smoked version, well, that 90% is still awesome).  Here's what you'll need:

Baby Back Pork Ribs
or
Beef or Pork Spare Ribs (with or without the bones)

Seasoning:
I'd recommend using my Spice Rub but if you don't have that, you can mix together 2 tbsp each of:

Crushed or Chopped Rosemary
Thyme
Oregano
Garlic Powder
Black Pepper
Salt
Paprika
Chili Powder (if you want some heat on the ribs!)
and/or
Chipotle/Ancho Powder

Or just go to the store and buy some rub, I know McCormick's makes a couple different varieties as do many others.

So, to start out, if the ribs have bones still in them, make sure the membrane on the back side has been removed (butchers usually do this, but not always).  If you can see an opaque white membrane on the back side of the ribs, use a knife or a spatula to peel this off.  This will allow the meat to cook and absorb moisture from the back side more easily, which will result in much softer ribs.

First off, pre-heat the oven to 325°. While that's heating up, take out your baking sheet or broiler pan and cover it with foil.  This will help with the cleanup later.  Make sure the whole pan is covered by foil so that the drippings can't get below to the pan (this is where it's handy to buy the larger size foil roll at the store. . . ).  Lay the ribs out on the pan and gently rub on you seasoning mixture to both sides of all the ribs.

Once the oven reaches 325°, put the ribs in for about 90 minutes and then baste them with your favorite sauce (like Kraft or KC Masterpiece) and put them back in for another 20-30 minutes so the sauce can work its way in and thicken up.  Then, sprinkle any remaining rub/spice on top of the sauce and turn the oven to broil and let it broil for 5 or 6 minutes to help turn the spice and sauce into a nice crust.

You should end up with some delicious soft oven baked ribs with a little kick of flavor!  Serve with your favorite sides and a beer or two (and some wet naps!) and you're good to go, easy as pie.  If you really want to feed a ton of people, serve with my beer can chicken (though that may require 2 ovens. . .)