2 tbsp brown sugar

1 tbsp chili powder

2 tsp salt

1 tsp ground pepper

1 tsp dry mustard

1/2 tsp onion powder

5 lb (2.27 kg) pork baby back ribs

In a bowl, combine all the ingredients. Set aside.

On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

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