Memphis-Style Baby Back Ribs

From Every Day with Rachael Ray Magazine, October 2008 Issue, Pg. 83. I copied the recipe as written but did not make the BBQ sauce as we like just the rub.

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 2 Racks

Ingredients

• 2 (2 1/2lb)  racks of baby-back pork ribs (about 5 pounds total)

• RUB

• 2  teaspoons sweet paprika
• 2  teaspoons chili powder
• 1  teaspoon garlic powder
• 1⁄2 teaspoon dried oregano
• 1  teaspoon salt
• 1  teaspoon black pepper

• SAUCE

• 2 (8 ounce) cans tomato sauce
• 1⁄2 onion, finely chopped
• 6  tablespoons apple cider vinegar
• 3  tablespoons brown sugar
• 1⁄2 teaspoon  hot pepper sauce
•  salt and pepper

Directions

1. Preheat the oven to 275 degrees Fahrenheit.
2. In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, salt, and black pepper.
3. Run a paring knife down the length of the bone side of each rack to split the skin; season all over with the rub.
4. Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.
5. Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar, and hot pepper sauce to a boil.
6. Lower the heat and simmer until thickened, about 10 minutes.
7. Season with salt and pepper to taste.
8. Cut the racks into individual ribs and serve with the sauce on the side.