Slow Roasted Paprika-Rubbed Pork Ribs
- Servings: 4 to 6.
The rub ingredients make enough for two racks of baby back or Kansas ribs. Just double or triple it for more racks.
This slow cooking method means it's almost impossible to over-cook the ribs but you'll know they're done when the meat is falling off the bones, the surface has browned, and the entire length of ribs has shrunk a bit.
- 3 teaspoons salt
- 2 tablespoons light brown sugar
- 2 tablespoons hot or agridulce paprika or 2 tablespoons sweet paprika plus 1/2 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 racks baby back or Kansas ribs (about 3 to 4 pounds)
- 2 teaspoons olive oil or canola oil
- Preheat the oven to 275° F.
- Mix all the rub ingredients together in a small bowl until blended.
- Rub the ribs, both sides, with a little oil -- about 1 teaspoon for each length of ribs. The purpose of the oil is to give the spice rub some help in adhering to the meat.
- Using your hands, distribute the rub on both sides of each length of ribs. Place the ribs on a rimmed sheet pan -- no rack is necessary. Although some fat will render out of the meat as it cooks, it's not so much that you'll need the meat elevated above it and in fact cooking the meat in its own rendered fat will add add flavor and tenderness.
- Roast the ribs for 3 1/2 to 4 hours, turning every 45 minutes.
- Just before serving, turn on the broiler and broil the ribs for 3 to 5 minutes, until the surface caramelizes. You'll have the best results if you have the curved, meaty side of the ribs as the surface facing the broiler's heat source.
- Serve immediately, passing your favorite barbeque sauce on the side.