Unless you have a pit handy, can afford one of those expensive outdoor cookers capable of maintaining a low even temperature for a very long time, or–like me–just don’t like tending to a fire in the blazing heat of a Mississippi summer, oven ribs are your option; a crock pot just don’t cut it.
Try the following rub mix, then modify it as you see fit. I tend to be heavy on the garlic and cumin, light on the salt and pepper. For two full racks or four six baby backs make a rub of:
1 cup light brown sugar
3 tablespoons each of cumin, granulated garlic, black pepper, and salt
1 tablespoon cayenne
Cut ribs to fit roasting pan, pat dry, oil, and coat with rub. Place pan in middle level of oven and an oven-proof container of water on the bottom; I use a 2-quart pot. Set oven at 350 for first hour, then turn the ribs and reduce heat to 225. Cook until meat is tender, about 2 1/2 to 3 hours, about half that for baby backs.