Fall off the bone goodness is easy to achieve with baked ribs cooked low and slow. But if you’re not going to slather them in sauce and barbecue them afterwards, then you need a flavourful rub. And this dry rub hits the mark.
The first order of business is to remove the silver skin membrane on the back. With bone side up, you may need to use a sharp knife to get underneath and lift an edge in or order to get it started. If you don’t remove the membrane, the rub can’t penetrate the meat.