Lay Rack on a large cutting board. Trim off excess meat flap because it won't cook the same as the rib meat. (Baby ribs don't come with any extra flaps of meat, but spare ribs often do.) Cut them off and save them for stir fry or another pork dish.
Turn rack over so the meaty side is face down. There's a thin membrane that goes over all the bones, removing this membrane is optional, but is a good idea because it can become rubbery and chewy if cooked on the ribs. Remove it by pushing a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones. Wiggling your tool around should give you enough room to get a finger beneath the membrane. Once you have a grip on the membrane, pull it away from the back of ribs. Using a paper towel can help you grip the membrane better if your fingers slip. Cut ribs into two or three sections.
Marinate ribs (To prepare marinade combine ingredients in bowl and wisk well) over night or at least 12 hours. In the morning take ribs out of fridge and towel dry.
Cover both sides of the rack with a generous portion of spice rub and rub in well. (For Rub: Combine ingredients together in blender or food processor blend for 30 seconds, transfer to an airtight container. May be stored up to 6 monthes). Use your hands to rub the rub mixture into the ribs. After both sides have been rubed with spice rub, wrap in aluminum foil or plastic wrap. Place ribs back in refrigerator ( I usually refrigerate them 2-3 hours) until 1/2 hour before putting in oven, allowing the rub to do it's thing.
Remove ribs from fridge 1/2 hour before putting in oven to allow meat to come to room temp. Place ribs in a large roasting pan and cover tightly with aluminum foil and bake in a 275 degree oven for 2 hours. Flip ribs 1/2 way through cooking.
After the ribs are done cooking remove from aluminum foil. Place ribs on grill using your fanorite BBQ sauce until ribs are glazed and sugars are carmalized.