Rib spice rub:

Mix together the spice rub seasonings and store any extra in a plastic or glass container (this recipe is for much more than one use, depending on the quantity of ribs being cooked—keep on hand for easy spicing of ribs or other meats).

Lay ribs on top of a double layer of tin foil (or one layer of heavy duty tin foil) that is long and wide enough to totally wrap each rib rack individually. Use a spoon to sprinkle rib spice rub over the ribs then use your hands to thoroughly rub spices into all sides of the ribs. Fold tin foil to tightly seal ribs inside the foil.
Refrigerate overnight.

Barbeque sauce:

I prefer using Kraft Original BBQ Sauce (less smoky) and then doctor it up as follows, but if you have a preferred choice of your own, use it and just follow the modifications and cooking process.

To doctor up the bottled sauce, mix together the bottled BBQ sauce, brown sugar, Worcestershire sauce, and Tabasco sauce.

After allowing ribs to sit overnight or as long as possible with the rib rub on them, carefully open packets of ribs, pour mixed BBQ sauce over the ribs and reseal the packets. Lay rib packets onto baking sheets and cook low and slow in the oven at 225ºF if leaving the ribs in for approximately 8 hours, or at 250ºF if cooking the ribs for approximately 6 hours.

Extra BBQ sauce (especially the cooked sauce in the foil packets) can be heated and served on the side or poured over the cooked ribs when served. Thicken with more bottled BBQ sauce if desired.

I always make a full 3 racks of ribs because the cooked ribs and sauce freeze beautifully! Just pull out the bones and store in a freezer safe container. A great weeknight dinner in a flash!