Slow Roasted St. Louis Style Ribs

From inthekitchenwithkath.com

(Adapted from a recipe in Mark Bittman's How to Cook Everything the Basics)

Serves 3 – 4

One 3 – 4 pound rack of St. Louis Style Ribs

Your favorite barbecue rub (I used Southern Barbecue Rub*)

1. Preheat the oven to 250˚.

2. Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.

3. Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.

4. With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.

5. Turn the ribs over and roast for another hour.

6. Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.

7. Cut the ribs into serving pieces and enjoy!

*Southern Barbecue Rub

(Adapted from a recipe in Joy of Cooking)

¼ cup sweet paprika

2 tablespoons chili powder (You could use smoked paprika instead.)

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 tablespoons salt

2 tablespoons ground pepper

2 tablespoons brown sugar (optional)

Combine all ingredients in a small bowl. The rub can be used with pork or beef.