Lift and peel the skin from the back of each rack of ribs. Combine brown sugar, ginger, salt, cayenne pepper, pepper and garlic powder. Rub generously over both sides of each rack. Roast at 350ºF (180ºC) for about 1 1/2

If using back ribs, lift and peel the skin from the back of each rack of ribs. Place the pork in a large plastic bag, non-metal bowl or sealable container. Blend remaining ingredients and pour over pork; seal or cover

Lift and peel the skin from the back of each rack of ribs. Cut each strip in half (about 6 rib portions). In a small jar with a tight-fitting lid or a plastic bag, shake together remaining ingredients. Rub mixture

Cut ribs into serving portions. Place ribs in a shallow pan and roast, uncovered for 30 minutes at 300ºF (150°C). (Or simmer ribs in water just to cover for 30 minutes.) Meanwhile, in medium saucepan, melt butter over medium heat.

In a small jar with a tight fitting lid or plastic bag, shake together all dry ingredients until well blended. Lift and peel the skin from the back of each rack of ribs. Rub mixture on all surfaces of ribs.