Chef Dan is back with a delicious recipe for this Fourth of July, Baby Back Ribs cooked to fall-off-the-bone perfection in the Wolf Convection Steam Oven. With just a few hours of marinating, and an hour and a half using the Convection Steam mode, these ribs are sure to be a hit for the holiday weekend. Enjoy the demonstration video and check out the caption for the full recipe, including his Homemade Rib Rub! Baby Back Ribs with Rub: Ingredients -Rack of Baby Back Ribs -2 tablespoons ground cumin -1 tablespoon ground coriander -1 tablespoon smoked paprika -1 tablespoon chili powder -1 tablespoon Mexican oregano -1 tablespoon dry mustard -1 tablespoon onion Powder -1 tablespoon garlic powder -1 tablespoon sugar -1 tablespoon salt -1⁄2 teaspoon black pepper -1⁄2 teaspoon cayenne Preparation Method 1. Mix dry rub. 2. Rub ribs thoroughly with the dry rub and allow to sit and marinate/dry brine overnight if possible. 3. Place the ribs on the solid pan that comes with the Convection Steam Oven (it is helpful to line the pan with aluminum foil). 4. Put the pan in the oven on rack position number 2. 5. Choose the Convection Steam Mode found in the quick start menu. 6. Set the temperature to 265 ̊F and set a duration for 1 hour and 30 minutes. 7. Serve with your favorite barbecue sauce, salad, or side dish.