Any dry rub recipe will work just fine. Make sure to score along each bone on the bottom of the ribs with a knife. The dry rub can be placed on the racks of ribs a day in advance if desired, but at least 2 hours is necessary.
1. Place the racks of ribs on the solid convection steam oven pan or a large plate. 2. Season liberally with the preferred dry rub. 3. Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours. 4. Remove from the refrigerator and place the racks of ribs, meat side up, onto the solid pan lined with 2 sheets of parchment paper. 5. Place the solid pan into the oven on rack position 2. Select the Convection Steam Mode set to 265°F. Set the timer for 1 hour and 15 minutes. 6. After 1 hour and 15 minutes, check the ribs to see if they are tender; if they are, remove and serve. If continued cooking is needed, return the ribs to the oven and cook for an additional 15 minutes or until tender.