Unless you have the utter gumption to dig a pit, enough money to 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 oppressive heat of a Mississippi summer, oven ribs are your best option.
Try the following rub mix, then modify as you see fit. For one full rack or three baby backs, make a rub of: 1 cup light brown sugar with a tablespoon each of cumin, granulated garlic, black pepper, cayenne, and salt
Cut ribs to fit roasting pan, pat dry, oil, and coat with rub. Place pan in middle level of oven with 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 for full racks, about half that for baby backs.
