Sids Best Ribs

2 racks baby back pork ribs (2 kg total)
1 tbsp SIDS SMOKEY BBQ RUB
1 cup SIDS SMOKEY GARLIC SAUCE

Prep: Heat oven to 190°C. Line the bottom of a baking sheet with heavy-duty foil, for easy cleaning. If ribs have the silver skin attached, peel it off (see PREPARATION, below) and place ribs on baking tray. Season all over with SIDS SMOKEY BBQ RUB. Cover tightly with heavy-duty foil.
Roast: Ribs will turn out tough if you cook them directly on the grill. Roast them first to break down the tough fibres, resulting in super-tender meat. Roast in oven 1 hour. Uncover then brush ribs with ½ of the SIDS SMOKEY GARLIC SAUCE. Re-cover with foil and return to oven for 30 minutes, until ribs are fork-tender. (If not being served immediately, cool ribs to room temperature. Refrigerate up to 2 days before grilling)
Grill: If ribs have been refrigerated, bring them to room temperature. Heat an outdoor gas or charcoal grill to medium-high. Grill ribs, brushing with sauce and turning several times, until slightly charred and glazed, 10-15 minutes.
Serve: Transfer ribs to a cutting board. Brush with any remaining sauce. Cut into single portions and serve.
PREPARATION
STEP 1 - The silver skin, which you'll find on the bone side of the meat, prevents the rub from soaking into the meat. Slowly peel the thin, papery membrane from the backside of each rack. If it's slippery, use a paper towel to gain a secure grip.
STEP 2 - The rub will impart flavour to the ribs while they slowly cook. Make sure you work it into all areas of the meat with your hands.
STEP 3 - Tightly wrap the pan with aluminium foil before roasting. This keeps the ribs from drying out, so you get that tender goodness you find at restaurants.
STEP 4 - Finish the already-cooked rack on the grill. You'll end up with the smokey char and glaze that defines great ribs, without any toughness.