slow-cooked roasted pork ribs

These slow-cooked ribs are incredibly flavorful and fall-off-the-bone tender. The spicy dry rub, complete with brown sugar, should be applied the day prior for maximum flavor. The day you are ready to eat, just throw the ribs wrapped in foil in the oven and forget about them for a few hours; the result is tender meat that is sure to please a crowd! I would recommend serving with a bold, hoppy beer or a well-rounded red wine such as Syrah or Cabernet Sauvignon.

  • Rack of pork ribs (approximately 1.5 pounds, or 8 to 10 ribs)

  • Dark brown sugar (1/2 cup)

  • Ground cinnamon (2 teaspoons)

  • Ground paprika (2 teaspoons)

  • Ground chili powder (2 teaspoons)

  • Sea salt (1 and 1/2 teaspoons)

  • Olive oil (2 tablespoons)

  • Barbecue sauce (4 tablespoons)

  1. The day before you plan to cook the ribs, unwrap the meat and set in a shallow dish.

  2. In a small bowl, whisk the brown sugar, cinnamon, paprika, chili powder, and salt.

  3. Drizzle 2 tablespoons of olive oil on the ribs and rub the dry rub into the meat using your fingers. Be sure to rub the spices into the ribs on both sides of the rack.

  4. Wrap the rack of spiced ribs in aluminum foil and place in a large Ziploc bag, and set in the refrigerator overnight.

  5. On the day you plan to eat the ribs, preheat the oven to 250 degrees.

  6. Remove the ribs from the Ziploc bag. Place the ribs, still wrapped in aluminum foil, on a baking sheet. Bake for 3 hours at 250 degrees.

  7. After 3 hours, take the ribs out of the oven and remove the top layer of foil to expose the ribs to the heat. Turn up the oven temperature to 350 degrees. 

  8. Brush the ribs with 2 tablespoons of your favorite barbecue sauce. Set the ribs back in the oven for 30 minutes. Brush again with 2 tablespoons of sauce after 15 minutes.

  9. Remove the ribs and serve hot with your favorite salad or side dishes.