Easy, succulent, sweet, and spicy ribs

Sweet, spiced and falling off the boneMaking barbecue and ribs has become almost a cult activity, with complicated recipes, smokers, and other gear. If it appeals to you, go for it. But, if you want tender, fall-off-the-bone ribs with little effort or mess, try it my way.

A simple dry rib flavours the meat, and then long slow-cooking does the rest. The sauce is done separately and put on after cooking so it doesn’t burn.
Don’t worry about the sugar; most of it stays in the pan.
Darlings, ribs are not health food. I do not make this more than twice a year, and I suggest restraint. But it is good served with a vinegar-based slaw.
1 to 3 rack of ribs (pork or beef)
Mix well
1 cup of sugar
1 tbsp garlic powder
2 tbsp of salt
3 tbsp Hungarian paprika
2 tbsp smoky paprika
1 tsp cayenne or chili powder (to taste)
1 tsp oregano
1 tsp time
2tsp fresh ground pepper
Wash and dry the meat.
At least 1 hour before cooking rub and coat meat with rub.
Cover baking tray with foil — the rub will caramelize and make a mess of your pan.
Place ribs on a rack on a tray.
Place in a 300 f /148c
Cook for three-and-a-half hours, for tender fall-off-the-bone ribs.
Simmer together for 6 minutes:
1 cup ketchup
½ sweetener or sugar
2 cloves garlic crushed
2 tbsp wine or cider vinegar
1 crushed rosemary
1 pinch of thyme
2 tsp black pepper
Spread sauce on cooked ribs or serve on side.