Oven-Roasted Ribs

Makes about 6 servings

Dry rub:
2   tablespoons packed light brown sugar
3   tablespoons chili powder
1   teaspoon kosher salt
½  teaspoon smoked paprika
½  teaspoon freshly ground black pepper
½  teaspoon oregano
½  teaspoon garlic powder
¼  teaspoon cayenne pepper
2   pounds St. Louis-style ribs (baby back ribs can be substituted)

Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g

1. Stir dry rub ingredients seasonings together in a small bowl.
2. Rub spice mixture all over the ribs and refrigerate for at least 2 hours,
but preferably overnight.
3. When ready to cook, arrange ribs on the Baking Pan in one layer.
4. Place prepared pan into the oven in rack position 1. Select Slow
Cook on Low for 6 hours.
5. Ribs are ready when the meat is fork tender. Cut into individual ribs
and serve with barbecue sauce if desired.