1 rack of pork baby back ribs
1 C organic dark brown sugar
3 T pimentón (smoked Spanish paprika)
1 t ground cumin
1/2 t paprika
dash of ground coriander
dash of ground cardmom
freshly ground sea salt
freshly ground pepper
The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Coat the ribs. Remove the ribs from their packaging. Rinse and pat them dry. With your hands, pat the rub onto both sides of the ribs, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving them for 8 hours.
Right before you want to cook them, preheat the oven to 225 degrees. While the oven heats, take the ribs out of the refrigerator to warm up.
To roast, wrap the ribs in aluminum foil and place them - meat side up - on a sheet pan and put them in the preheated oven. Set the timer for 3 hours.
Reduce the heat to 180 degrees. Cook for another 2-3 hours. The longer you cook them, the more tender they will be.
Gently unwrap the ribs and paint them with a thin coat of barbeque sauce. Return them to the oven - 400 degrees - for 10 minutes or so. The sauce will begin to char.
Remove the ribs from the oven, place them on a cutting board, and chop them into individual servings (the meat should almost be falling off the bone at this point, so this will be easy). Serve with more barbecue sauce and loads of napkins because eating ribs is a messy endeavor. Enjoy!