Position the oven rack away from the heating element. You want the rack further away from the heat or the ribs might overcook where they touch the foil or the pan. Place the oven rack on the second position from the bottom of the oven for ovens with a top heating element.

If your oven heats from the bottom, then put them on the top rack.

Preheat the oven to 325° F.

Rinse the ribs under cool tap water. Pat them dry with a paper towel.

Remove the silver skin membrane if your butcher hasn’t done so already. Work a finger or a small knife under the edge until you have enough to grab with a paper towel. Pull slowly and it might come off in one piece.

Trim the rib rack if necessary. Some racks have extra meat beyond the bones. This meat contains a lot of small bone-like pieces of cartilage. This makes them a little unpleasant to eat. I usually cook up this extra meat after separating it from the rack. After cooking you can easily shred it, pull out the cartilage and use it for a sandwich.

Cut the rack of ribs into individual ribs or sets of 2 or 3 rib servings if you like (optional but if you cut them after cooking you run the risk of the meat falling off the bone or the BBQ sauce glaze separating from the ribs).

Place cleaned ribs, bone side down, on heavy duty foil that’s placed on a sheet pan. If you can’t find heavy duty foil, double wrap in regular foil. The ribs can also be cooked in a disposable aluminum tray with a tight-fitting foil lid.

Season the top of the ribs with the mesquite seasoning so that it’s nicely covered.

Cover with foil, trying to make sure the ribs are not touching the foil, and seal the edges tightly.

Place the tray with the foil packet on top in the oven, and bake at 325° F for 2.5 hours (3.5 hours if the ribs are frozen).

If the BBQ sauce is in the fridge, take it out when the ribs go into the oven and set it on the counter to come up to room temperature. If it’s refrigerated when you put it on the ribs it may take longer to bake the glaze into the ribs.

Once the 2 and ½ hours are up, remove the foil wrapped ribs from the oven without turning the oven off, and carefully uncover the ribs, being careful of the steam as it can burn.

Brush the top of the ribs with about half of the ¼ cup of sauce. And place them back in the oven, uncovered, for 20 minutes.

Remove from the oven, and brush the top one more time with remaining sauce. Let stand at room temperature for 10 minutes. The ribs are ready to serve.