Slow Roasted Baby Back Ribs

2 slabs baby back pork ribs (about 4 pounds total)

  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried paprika
  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • 1 tablespoon cayenne
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper

Combine the parsley, thyme, oregano, paprika, garlic salt, onion salt, sugar, and pepper in a small bowl.

Generously rub on both sides of ribs; Refrigerate over night. 

Barbeque Sauce
  • ¼ stick of butter
  • ½ bottle of Kraft Original Barbeque Sauce
  • ½ cup Ketchup
  • 2 teaspoons Molasses
  • 1 teaspoon honey
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Liquid Smoke
  • 1 teaspoon Worcestershire Sauce

In medium pan, Melt butter and add brown sugar.  Add the rest of ingredients and stir until smooth.  Set aside for grilling stage of cooking ribs.

Cooking The Ribs:
Preheat oven to 225.

Adjust the oven rack to the center position. Lightly oil 2 rimmed baking sheets.

If necessary, cut the rib slabs in half so that they can be arranged to fit on the baking sheets.

Put the slabs on the baking sheets and roast them for 2 1/2 hours, turning them over twice during cooking.

Remove the ribs from the oven and baste both sides of each slab with the barbecue sauce.

Place ribs on grill, meat side up and grill until the sauce caramelizes, and just beginning to brown, about 15 minutes. Do not turn over. 

Slice the slabs into individual ribs and serve warm.