These Sweet and Spicy Pork Ribs are smoky, super succulent and tender. Made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection, everyone flips for them.
Preheat the oven to 300°F and adjust a rack to the center.
Coat the bottom of a large sauté pan (preferably cast iron) with olive oil, and place it over high heat. If the rib rack is too long to fit in the pan, cut it in half, between the center ribs.
Keep the wrapped ribs on the baking sheet and then place them in the preheated 300°F oven until they're very tender (a knife should very easily be able to slide into the thickest part of the rib meat), at least 2 hours. About halfway through the cooking time, remove from the oven, open the foil and flip the ribs over. Use a large spoon to baste them with any juices in the foil. Re-seal the foil and put them back in the oven for the remaining cooking time.
I used mild chile powder, but depending on the amount of heat you want, you can use whatever intensity you like. Mild, medium, or hot.
I loved smoked salt for this recipe, but if you use regular sea salt, it'll still be delicious!