I have made several types of pork ribs with Shorey (see Spicy Ribs for Shorey), but for this recipe, the easiest, the ribs are simply rubbed with spices and roasted at a low temperature. These are not baby back ribs, but regular pork ribs, which are thicker and larger. They are best served lukewarm, and they reheat quite well. They are especially good with mashed potatoes and a plain salad. The spices can be changed based on your taste preferences and what you have in your pantry.
I cook the ribs covered for the first two hours so they remain moist, then uncover them for the last hour to get a bit of a glaze on top. Although some recipes recommend rubbing the spice mixture on the meat ahead of time, I add it just before cooking, because otherwise the sugar and salt will dissolve when exposed to the moisture in the meat.
Serves 4
Heat the oven to 275 degrees.
for the spice mix: Mix all the ingredients together in a small bowl and set aside.
When ready to cook the ribs, pat them dry with paper towels. Rub them on both sides with the spice mixture and place them on a baking sheet lined with nonstick aluminum foil. Loosely cover the ribs with another piece of foil. Place in the oven and cook for 2 hours.
Uncover the ribs and cook for another hour. Let rest and cool until lukewarm, then cut between the ribs to serve.