Baking them on a wire rackafter spraying the tops with cooking oil ensures a crispy, crunchy coating, all those herbs and spices make every bite a flavor party and the chicken is always juicy and tender.
When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down.