1 Isolate contagious people. 2  Because hand-foot-and-mouth disease is highly contagious, people with the illness should limit their exposure to others while they have active signs and symptoms. 3  Keep children with hand-foot-and-mouth disease out of child care or school until fever is gone and mouth sores have healed.
1 Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack. 2  Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs. Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl. 2  Mix mustard and liquid smoke in another bowl. 3  Lay ribs directly on removed oven rack and lightly sprinkle with salt. 4  Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
Label the bags indicating cooked baby back ribs, the kind of sauce, if any, and the date using a permanent marker. Place the ribs in the freezer and store at 0 degrees or below. You can check the temperature of your freezer with an inexpensive freezer thermometer. Use frozen baby back ribs within 3 to 4 months for best flavor. Thaw ribs in the refrigerator, then wrap them in aluminum foil and reheat them slowly in a 250 degree Fahrenheit oven until heated through. This could take 30 minutes to an hour, depending on the size of your portions.