I wanted to try a new way of making ribs and did some reading about a dry-rub + foil roasting method. Of course, I couldn't follow a recipe to save to my life, so I did my own version of the rub but did follow the guidelines for the oven temperatures and times. Yum. 1 rack of pork baby back ribs Dry Rub: 1 C organic dark brown sugar 3 T pimentón (smoked Spanish paprika) 1 t ground cumin 1/2 t paprika dash of ground coriander dash of ground cardmom freshly ground sea salt freshly ground pepper Procedure: The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Coat the ribs. Remove the ribs from their packaging. Rinse and pat them dry. With your hands, pat the rub onto both sides of the ribs, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving them for 8 hours. Right before you want to cook them, preheat the oven to 225 ...