2 racks of back ribs
1.5 teaspoons brown sugar
2 tablespoons coarse black pepper
1 teaspoon granulated onion
1 tablespoon granulated garlic
1 teaspoon paprika
1 tablespoon Lawry’s Seasoned Salt
1 tablespoon salt
Preheat the oven to 350°F (175°C).
Start by removing the edges from the back ribs. Cut off any excess fat and square off the ribs. Check for thickness and evenness.
Use a butter knife to remove the membrane from the back of the ribs. Slide the knife in between the bone and the membrane, apply a little leverage, and pull it away using a paper towel.
Pat dry the ribs with a paper towel to remove any excess purge. (Source: Ineskohl.info)
Pour a little bit of olive oil into your gloves, and rub it over the ribs, ensuring that all surfaces are covered.