Pork Ribs

Slow cooking on low heat makes these ribs fall off the bone tender.

You can really use whatever spices you prefer.

These are the ones I most commonly use - as well as chili powed (not pictured).

Thyme

Garlic (minced or powdered)

Oregano

Onion Powder

Cayenne Pepper

Kosher salt

Smoked Paprika

Cumin

Coarsley Ground Black Pepper

Chili Powder

Preheat your oven to 300 degrees.

Wash the pork ribs and pat dry with paper towels.

If there is a membrane still attached to the back side of the ribs, pull it up on the edge and remove.

Lay the ribs on a sheet of heavy duty aluminum foil.

Sprinkle your spices liberally over both sides of the meat.

Cover the ribs tightly with the aluminum foil.

Place on a cookie sheet and bake 2-2 1/2 hours until done and meat is tender.

Break into serving sized pieces (you shouldn't need a knife).

You can eat them as is or top with a low carb BBQ sauce*(see note).

 I actually prefer to bake the ribs in advance and then refridgerate them. Then I either cover them with barbecue sauce and place in a 350 degree oven until heated through, or I throw them on the grill to reheat them. Either way they're delicious.

Enjoy!

 *A good low carb barbeque sauce recipe is this one by George Stella No-Cook Low Carb Bourbon Barbecue Sauce.  I  leave the Splenda and the Sugar Twin out completely. We prefer a less sweet sauce and the Heinz lower sugar ketchup already contains a good amount of Splenda.