Three Hour Sweet & Spicy Ribs


  • 1/4 Cup Brown Sugar
  • 1 Tsp Pepper
  • 2 Tsp Salt
  • 2 Tsp Garlic Powder
  • 2 Tsp Chili Powder
  • 1/4 Tsp Red Pepper (Cayenne)
  • 2 Tsp Paprika
  • (Gina suggests also tinkering with cumin, red pepper flakes and steak seasoning. The possibilities are endless.)


  1. Preheat your oven to 300 degrees.
  2. Mix all the spices together in a bowl. Taste just a dab of the mixture to see if it’s too your liking. Remember, after roasting for three hours, it’ll be slightly diminished and cooked into the meat, so try to make it slightly sweeter and spicier than you might like if you were to take a spoon to the bowl of spices (also a possibility -- maybe on toast with sprinkles). But the real key here is experimentation. Taste and adjust. Repeat.
  3. Now grab your ribs. Give them a quick rinse and pat them dry. This will make them a little more sticky so the rub will stick to its, um, ribs. Cover the meat on all sides, including the ends. Then, wrap it up in tin foil, with the fatty side on top. This way, when it starts to heat up and roast, the fat will drip down and cover the rest of the meat in unbelievable flavors. Pop your wrapped-up ribs into the oven and start waiting. I don’t recommend staring, but walking in and out of your home (which now smells entirely like ribs), is a good way to pass the time.
  4. When you have about 30 minutes left, go ahead and light your barbecue (or 10 minutes if you have a gas grill). When that delicious buzzer finally sounds, carefully unwrap your ribs and place them on the hot grill to finish them. They’ll already be falling off the bone, so if you lose one, don’t fret. The barbecuing is just to put a nice char on the outside, get a little extra smoky flavor, and prep them to enter your belly.
  5. Once you simply can’t take it anymore (and you’ve cooked some clean BBQ lines into the meat), pull them from the grill and serve with a nice salad (and maybe some frites). With that much prep time (mainly waiting, smelling), make sure you take the time to really enjoy the complex flavor you just created.


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