Ribs.

I always use pork ribs and usually buy whatever is cheapest which most often happens to be St. Louis style but I've also used pork spare ribs.  The recipe is enough for 2 racks.

The night before:
Before putting anything on the ribs I always rinse them and then peel off the silverskin (membrane) from the underside.
Rub:
3 Tbs smoked paprika (if I only have regular then before I put the rub on I rub in a few drops of liquid smoke)
3 Tbs brown sugar
1 1/2 Tbs chili powder
1 Tbs salt
1 Tbs pepper
1/4 tsp cayenne pepper
•Mix all ingredients, generously rub on both sides of the ribs, seal in foil, and place in the fridge on a jelly roll pan over night. (This can be done the same day but I always do it the night before.)

Day of:
•Preheat over to 350º.  Remove the ribs from the fridge, open the foil packet and add the following mixture:
1/2 cup orange juice
2 Tbs cider vinegar (I've also used garlic red wine and red wine vinegar)
2 Tbs brown sugar

Reseal the packet by folding in the sides and then the ends.  You can tent it a little but doesn't have to be too much.  The most important part is making sure that it is sealed so the liquid does not escape while cooking.

Place in the oven and cook for 1 hour at 350º then turn the oven down to 250º and cook for 2 more hours.  Remove from oven and slather with your favorite barbecue sauce (I use Sweet Baby Rays).  At this point you can either eat them, throw them on the barbecue to cook the sauce in a little or put them back in the oven for 30 minutes to cook the sauce in.  Either way, they will be delicious.