• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Dry Spice Rub

• In small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, chili seasoning, seasoned salt, and freshly ground black pepper.
• Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs in the middle of the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it.
• Fold the foil over the slab of ribs so it will hold liquid. Pour 1/2 cup of the beef stock over the ribs. Seal the top and sides by folding and crimping the aluminum foil. Repeat this process with the second rib. Refrigerate for 3-5 hours (or overnight).

Bake the Ribs

• When ready to bake, place the baking sheet and ribs in a 275°F oven, and bake for 3-4 hours until ribs are tender.
• When planning to bake an item for a long time (over an hour) it is generally not necessary to preheat your oven. For this recipe, you want a low and slow bake for fall off the ribs meat.

Finishing Steps - Grill the Ribs

• To finish the ribs, prepare charcoal in grill. Grill the ribs on each side for 15 minutes on top of foil. Then grill without foil for an additional 5-7 minutes on each side, basting with BBQ sauce as desired.
• Allow ribs to rest 5 minutes before serving. Slice ribs into 2-4 rib portions. Serves 8-10.