These are some fall-off-the-bone ribs. Put your knives and forks away, you can actually just pull the bone right out from between the meat. Slow and low is our cooking method on this one and we love it. This is a dry rub rib, with a little bit of mustard just to help coat the pork ribs with our seasoning. Serve these with some sea salt over baked sweet potato fries and you've got yourself a really hearty and tasty meal!
Serving size: This recipe makes approximately 4 (4 oz) servings - with bones removed
Macronutrient Balance: 22g Protein / 19g Fat / 5g Carbohydrates
1 rack pork loin ribs (approx. 16 oz with bones removed)
1 Tbsp whole grain mustard
1 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp salt
1 tsp cumin
1/2 tsp black pepper
1/4 cup water
Set your oven to 325 degrees F
While your oven is heating up, line a baking sheet with foil to place the rack of ribs on.
Rub the ribs down with the tablespoon of mustard to get a decent coating, using the majority of it for the top part of the rack.
Mix all of the seasonings together in a bowl and use 3/4 of it for the top of the rack, and the remaining for the bottom part.
Pour water around the ribs and cover with foil.
Let bake for 3 - 3.5 hours.
Remove foil - be careful here as there will likely be a lot of steam. Enjoy with your favorite side!