Preheat your oven to 325°F. Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
Mix the dry rub ingredients and sprinkle the rub on top of the ribs.
Cover the baking dish tightly with heavy-duty foil (or a double layer of regular foil), and bake until the ribs are very tender, for about 2 hours.
With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Flip or place them on their side to expose the fat to the broiler element. The goal is to brown the fat.
Switch the oven to broil on high (500°F) and set an oven rack 6 inches below the broiler element (not directly below). Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
Baste the ribs one more time with the pan juices and serve.
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Notes
Use Shoulder RibsIt's important to use ribs from the pork shoulder, not the loin, in this recipe. The pork shoulder is a well-marbled cut that should be cooked low and slow. Pork loin is a leaner cut, suitable for quick cooking (such as grilling). Since we're cooking the ribs low and slow, we must use pork shoulder ribs. Ribs cut from the loin will dry out.The package should state "Pork Shoulder Country Style Ribs." So, these ribs from Costco will work in this recipe, as well as these ribs from Sam's Club. If the package doesn't clearly state that the ribs come from the shoulder, or if it says that they come from the loin, please don't use them in this recipe.Pan JuicesYou can discard the pan juices, but I like to strain them into a glass jar and refrigerate them until the fat separates. I then remove the layer of fat, and I have a rich, tasty broth that I can either reheat and drink or use as a basis for sauces and gravies.Storing LeftoversYou can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.