Oven

Preheat your oven to 275°F (135°C).

Pat the rack of ribs dry with a paper towel. On the bone side, carefully remove the thin membrane by lifting a corner with a knife and pulling it off.

Apply a light layer of yellow mustard to both sides of the ribs to act as a binder for the seasoning.

Generously coat both sides of the ribs with your favorite BBQ dry rub, followed by a layer of smoked paprika for extra color.

Gently pat the seasonings into the meat. Do not rub, as this can cause the seasoning to clump.

Place the seasoned ribs on a baking sheet and bake for 4 to 4.5 hours, or until tender.

While the ribs cook, prepare the green beans. Boil them until tender-crisp, then drain.

In a skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds, then add the boiled green beans. Season with garlic salt and sauté until heated through.

Once the ribs are done, remove them from the oven. Brush a generous layer of barbecue sauce over the top.

Let the sauced ribs rest for 10-15 minutes before slicing and serving with the garlic green beans.