Since I have more time on my hands these days, I've been getting back into cooking. The new issue of Fine Cooking magazine has this article on dry-rubbed oven roasted ribs ----so I decided to give it a try. Wow.....they were really good. I tried the Chinese style spareribs. A dry rub of coriander, 5-spice powder, chili, fennel, salt and brown sugar is used; then the ribs are popped in a 300F oven for 2 hours. Oh, they were so tender and yummy. Thumbs up on that recipe!