One thing I love about sourcing meat from a farm rather than from the supermarket is that it has so much flavor on its own – which reduces the amount of stuff I have to do to it to make it delicious.
Exhibit A: these pork ribs. They’re so flavorful and fatty that all I do to them is rub them in a simple spice mix before cooking them low and slow in the oven. They don’t even need barbecue sauce – the fat in the ribs does all the work. And while I’m sure they’d be even better if I had a grill, this apartment-friendly recipe has become a favorite in my house.
I like to serve these ribs with a corn-and-potato salad. The combo is pretty much as close as I can get to the flavors of a typical American cookout in my Parisian apartment, which is exactly what I’m craving in the summer heat.
Super Simple Oven-Baked Ribs
1 rack of 4 pork ribs
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon fleur de sel
Combine the spices and rub all over the fatty side of the ribs. Place in the fridge, loosely, and allow to sit for at least 30 minutes or up to overnight.
Preheat the oven to 300 degrees Fahrenheit. Place the ribs on a baking sheet, and bake for 1 1/2 hours. Remove from the oven, allow to sit for 10 minutes, then slice into portions and serve.