The perfect summer dinner that can cook in under 3 hours! Figure about 1/4-1/2 of a rack per person, depending on sides and general level of hunger.
Preheat oven to 300 degrees. *side note* sometimes there's a silver skin/membrane on the back of ribs, if you cut that off and trim some of the fat, the rub will permeate the meat better and the ribs will cook more evenly. I've made it both ways and it didn't bother me, but some serious rib people swear by this technique.
Cut a large, long piece (the length of your rib rack plus a few inches) of tin foil. Place the ribs, meaty side down. Combine your spice mixture together with brown sugar (if using honey, wait to apply the honey till after you've put the spice mixture on the rack). Pat half the mixture all over the rib rack, coating it as best you can. Carefully flip the rib rack so the meaty side is up and apply the other half of the mixture.
Fold your tin foil inward on all sides to seal the meat as best you can. Cut another piece of tin foil and apply it on the top of the rack, sealing it underneath the rack. Make sure there are no holes, otherwise all the good juices will leak out!
Place on a baking sheet with a wire rack over it, if possible. Cook in the oven at 300 degrees for 2.5 to 3 hours. Baby back ribs should cook a little faster than St Louis style. If you're not ready to serve, turn the heat down to 175 and keep them warm till ready.
Remove the rack from the oven and CAREFULLY remove the tin foil from the top (it will be hot!). Then slide the ribs out from the lower foil packet with all the juices and place on a cutting board. One with a little "moat" works best, since it will be juicy. Take the juices in the foil and put them into a small saucepan.
Heat the juices, along with the 1-2 teaspoons of white vinegar, over medium high heat until boiling. Bring the heat down so you have a low simmer and allow the sauce to thicken a bit, about 5-7 minutes.
Apply as much of the sauce as you'd like to the ribs and enjoy!