Introduction: Rather Spicy Low and Slow Oven Ribs

About: I run a small workshop out of my basement, doing mostly custom coffee tables. If you're interested in any of my stuff just shoot me a message I'd be happy to answer any questions you might have.

Here is my recipe for my Rather Spicy Low and Slow Ribs.

This is the text version of the recipe go to the next step to see me make it and explain what to do in a nifty video.

What you'll need.

1 cookie sheet

1 box of aluminum foil

Basting Brush


Dry Ingredients (see below)

One Slab of Pork Loin Back Ribs, or any other ribs of your choice.

And one Oven

(Note dry ingredients make enough for 2 slabs of ribs, so adjust accordingly for more or less)

Dry Ingredients (All Mixed together in a bowl and used as a rub)

3 Tablespoons Ground Black Pepper

3 Tablespoons Sea Salt

3 Tablespoons Red Pepper Flake

3 Tea Spoons Onion Salt

2 Tea Spoons Chili Powder

2 Tea Spoons Ground Red Cayenne Pepper

1 Tea Spoon Cinnamon

1 Tea Spoon Sugar

Making your ribs

Preheat your over to 275

Roll out a sheet of aluminum foil that extends past the edges of your cookie sheet.

Place ribs on foil, drizzle honey over ribs (on the meat side) use basting brush to spread honey around

Take your mixed dry spices and sprinkle generously over ribs (meat side) once thoroughly covered light pat down rub into your ribs

Completely cover your ribs in aluminum foil, want to make sure nothing gets out during cooking

Insert ribs in oven, middle rack for 3 hours.

With 45 minutes to go remove your ribs and open the foil, all the way, but make sure to keep all the juices inside the foil bowl. Put back in the oven.

After 45 minutes remove ribs and let them rest for 10 minutes, cut along the bone and serve.

Left overs can be reheated in the microwave 30 seconds to 1 minute depending on wattage

Step 1: Making the Ribs Video Version With Naration

Hope you enjoyed my recipe any questions or comments please leave them below, and thanks.

Meat Contest

Participated in the
Meat Contest