Sue's Salivatingly Good BBQ Ribs

A lot of you have asked for my recipe, so here it is. Enjoy, these are oh so good!
Ingredients:

4 lbs or so pork ribs (baby back or spare ribs ok, not “country style”), trimmed of any particularly tough-looking membranes or fat hunks (optional, and I use cook’s shears)
1 1/2-2 packets “Memphis Pit” rib rub (grocery store section where dry gravy envelopes are)
1 bottle of Sweet Baby Ray BBQ sauce

Directions (read all the way through before beginning):

1. With your hands massage in the rub on all sides of the ribs. Really rub it in. Do this the night before you plan to cook the ribs. It gives the flavorings a chance to sink deep into and tenderize the meat.
2. Place ribs with the meaty side down into a large baking dish that you’ve lined with a sheet of foil, long enough to overlap the pan’s edges, and with the shiny side facing down (away from the meat). Cut ribs into manageable sections if necessary to fit them all in. I use the largest size disposable aluminum roasting pans I can find to cut down on cleanup afterward, plus I think the foil makes a good heat conductor than glass for the long slow cooking. Cover with foil.
3. The next day preheat the oven to 300 degrees and brush the ribs generously with the BBQ sauce on all sides before returning to the roasting pan. Once again place the ribs with the meaty side down. Cover with 2 sheets of foil with the shiny side up and out. Take the overlapping edges of the lower and upper foil sheets and crimp them together, making sure all the edges are sealed.
4. Bake 3 hours, more or less, depending how thick the ribs are and how cold they were from the fridge when they went in the oven. Remove from oven, uncover, turn the ribs over carefully, cutting into manageable sections if needed; the ribs may be falling apart at this point!–and brush with BBQ sauce. If you like now you can brown them a little under the broiler after brushing with the sauce but watch them closely. The high sugar content of the BBQ sauce burns easily.

If you have any bone-in chicken breasts, prepare them the same way as the ribs and add them wrapped in foil to the oven an hour into the baking. Yum!