Every time I make these, people tell be they are the best they've tasted. I prefer the spicy version.

I found the recipe in a USA weekend magazine, and tore out the page.

The Best Oven-Roasted Ribs

6 Tbs. brown sugar
6 Tbs. paprika (or 5 Tbs paprika and 1 Tbs cayenne pepper for spicy ribs)
3 Tbs. freshly ground black pepper
3 Tbs. garlic powder
1 1/2 tsp. salt
9 Tbs. (1/2 cup + 1 Tb.) Dijon or yellow mustard
2 tsps. liquid smoke
3 slabs of pork spareribs (9 pounds), or 4 slabs of baby-back ribs (8 pounds)

Adjust oven rack to upper-middle position, and preheat oven to 250 degrees. Mix sugar, paprika, pepper, garlic powder and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.

Line a large jellyroll pan or other shallow roasting pan with a sheet of heavy-duty foil. Place the pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level. Roast ribs until fork-tender -- 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby-back ribs.