Slow Baked RibsRecipe by Chef Michael Williams

Directions

1. Place the ribs upside down (cupped side up) on a cutting board.  Using a paring knife, cut under the white membrane on first bone of the rack.  Once you free a section of the membrane you should be able to pull the rest of it off.  
2. Now combine the turmeric, cumin, pepper and salt in a small mixing bowl.  Sprinkle the spice rub liberally all over the ribs on both sides.  
3. Arrange the ribs in a casserole dish so that they are fit snugly together.  Feel free to cut them in half first if you dish is not long enough.  
4. Wrap tightly with foil and then bake in a preheated 220° F for 2 ½ – 3 hours until they are fork tender (meaning you can cut them with a fork).  
5. Now you can cool the ribs and keep them in the fridge until you are ready to serve them or use them immediately.  
6. To finish the ribs, grill on the BBQ until nicely caramelized and hot all the way through.  Optionally you can brush them with BBQ sauce before grilling.
7. Serve hot off the grill and watch the smiles around you.  If you are alone, then look in the mirror ?