Pat dry your racks of ribs with a towel. Fully coat both sides of the ribs with Creole Seasoning or your favorite dry rub.
Wrap in foil and let sit for 10 - 15 minutes.
Bake in the oven at 325°F for 1 hour, 1.5 hours if your ribs are very thick.
About 15 - 20 minutes before you take your ribs out of the oven, start heating your charcoal grill. We use this awesome chimney to fire up the charcoal grill and just got one for Michael's parents - they love it as well!
Remove your ribs from the oven and pour the drippings that are caught in the foil into a bowl. Baste your ribs with the drippings and save the rest for your sauce.
Mix a small amount of the remaining drippings with your barbecue sauce of choice. I like to use my Paleo Barbecue Sauce, but any sauce will work.
Char your ribs on your charcoal grill for 10 minutes total, 5 minutes facing down, then flip and brush with your sauce mixture.
Remove and let rest for a few minutes before serving.
Most of the time there are no ribs leftover, but if you have any left, remove them from the bone for easier reheating or for mixing into homemade macaroni and cheese! Yum!If you are serving a larger group, you can use more racks and increase the barbecue sauce by ½ a cup per rack. If you are just serving two people like we often do, we use one rack and ½ - ¾ of a cup of sauce.