Remove the membrane from the back of the bones of the ribs by grabbing the corner with a piece of paper towel and gently peeling backwards.
2 Racks of ribs
Combine the sugar, salt and MSG to create your curing mixture.
100 g light brown sugar, 75 g salt, 5 g MSG
Weigh the pork and season with 3% of its weight in the cure. My ribs weighed 2000g which meant I needed to weigh out 60g of curing mixture and seasoned the ribs evenly with it.
Allow this to sit on the ribs for 2 hours or begin cooking immediately.
When you are ready to cook, preheat the oven to 150C.
Layout a large rectangle of foil and arrange a smaller rectangle of baking paper on top of it. The baking paper needs to be big enough to completely wrap the ribs.
Place each rack or half rack of ribs onto the centre of each piece of baking paper.
Season liberally with the spice rub on both sides and envelope the baking paper around them. Fold the bottom half of the baking paper over the ribs, fold in each of the left and right sides and finish by folding the top of the baking paper over the ribs.
BBQ Rub
Fold over the foil and crimp shut to seal the ribs.
Place onto an oven rack, crimped foil side up, in the centre of the oven and roast for 3 hours.
Once cooked, carefully puncture an opening into the bottom of the packet of ribs. Do this over a bowl and collect the cooking liquid that comes out. Reserve the cooking liquid for additional use.