Baby back ribs that'll make you want to eat the whole rack

Here is the rib recipe that I am making for Easter. My husband usually uses this rub/baste on the grill, but I am trying it in the oven for the first time.


Baby Back Ribs (oven)

Baste:
3/4 cup vinegar
3/4 cup lemon juice
5 dashes Worcestershire sauce
4 dashes cayenne pepper
(1) small minced onion
2.5 cups water

Rub:
1/8 cup black pepper
1/4 cup paprika
2 tbs onion powder
2 tbs garlic powder
1/4 cup salt
1 tbs cayenne
1/4 sugar

This is adequate for 2 racks of ribs.

Preheat oven to 250 degrees. Thaw ribs if frozen. Remove fat layer on bottom with a sharp knife and place on two layers of foil. Massage rub into top and bottom of ribs. Brush ribs with baste. Wrap ribs tightly in both layers of foil and place top side down into your preheated oven.

Baste ribs every 30 minutes. Ribs should take 4-6 hours to cook and should almost fall off of the bone when finished cooking. These ribs can be a little labor intensive, so you might want to double the recipe for two reasons. Firstly, it is only slightly more effort to make two batches versus one. Secondly, these are so delicious that you will kick yourself for not having made more.

Enjoy! I know I will!