Pork Spare Ribs

So I've been on and off craving ribs. And, after a hard day's work raking ALL the leaves off the museum lawn, I decided that ribs were going to happen. I found a recipe and then went off to buy ribs and the other ingredients.
Harder said then done. After a could phone calls to my mother (and translated through my brother because she was driving) I ended up with some pork spare ribs and a bag of red potatoes......

The first direction was to preheat to 300 degrees. Good, got that done. The second was "peel off tough membrane on bony side of ribs". Excuse me? I tried this SO MANY ways before remembering that my mom's ribs always still have it on. Friggin membrane raw meat time killer. :P And all the reviews were like "oh do it this way! It's SO easy" Bullshit! Thing is a BEAST.
Anyways.
Cooking.

After skipping that non-crucial step, I mixed together the rub (3/4 cup light brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp salt). And it you splash out of the bowl because you mixed too enthusiastically, I don't suggest eating the escapees. It's....odd. Spread rub all over ribs. Both sides.

Then I made a little packet out of foil (using it all up! oops!) around the ribs and stuck 'em in the oven for 2 hours.

When I took it out to apply the BBQ sauce, I learned something. The rest of my house uses the same BBQ sauce and there was very little left! So, we had to run to the store. After acquiring such a crucial ingredient, I bumped the temp up to 350, opened up the packet, dumped out the liquid, slathered it in sauce, and then stuck it back in for 30 mins.

Now, apparently you can grill the sauce on in 1-2 minutes, or broil it on a broiling pan, but this seemed to work well. Unlike with those, I'm unsure whether you BBQ both sides and cook it on, but I did not. And it tasted delicious. And was very tender and eatable. We even sat at the table to do so! The potatoes were boiled and buttered as a delicious side. :)