Baked Pork Ribs (pg 490) with Sweet and Smoky Spice Rub (pg 587)

This was another case of cooking what we could find.  We don't eat ribs very often because a picky eater in the house doesn't like barbecue sauce.  But dry rub is a different matter.

This was equal parts of smoked paprika, brown sugar, and black pepper with a touch of cumin and salt.   It gets rubbed on the ribs, which are then wrapped in foil and slow baked.

We skipped the optional sauce mop.

These were very tender and couldn't get much easier.  The rub was sort of boring (black pepper doesn't have a real depth of flavor) but they were mild enough for my dad to be able to eat once we wiped the rub off his portion.  Would definitely make again with a different rub (and Joy has others).

Julie: ⭐⭐⭐⭐
Mike:  ⭐⭐⭐ (boring)