Tender Slow-Cooked Baby Back Ribs

Acquire the necessary components.

Preheat your gas grill to its highest temperature setting, or create a charcoal barbecue by arranging briquettes on one side of the grill. Lightly coat the metal grate with oil.

Mix together cumin, chili powder, paprika, salt, and pepper in a small container; close the lid and vigorously shake to blend.

Remove the membrane covering from the back of each rack. Utilize a small, sharp blade to separate the membrane and each rib, then cut it as much as possible.

Apply a generous amount of the spice blend to both sides of the ribs, taking care not to overdo it. Store any leftover spice mixture in a jar for future use.

Cover the lower rack with aluminum foil to capture juices and prevent flare-ups. Position the ribs on the top rack of the grill, keeping them away from the coals if using briquettes. Lower the heat to its lowest setting and close the lid; cook the ribs undisturbed until meat can be easily pulled away from the bone, approximately 1 hour. Use an instant-read thermometer to check for doneness; it should read 145 degrees F (63 degrees C).

Brush the ribs with barbecue sauce and grill for an additional 5 minutes.

Serve the ribs as a whole rack, or cut between each rib bone and pile them individually on a platter.