I’ve adapted these easy-to-make pork ribs from a recipe my daughter Esther sent me. They are seasoned with a dry rub and roasted slow and low. I buy one meaty slab of ribs. It’s optional to put the dry rub on the ribs and refrigerate them overnight. It’s also optional to brush them with barbecue sauce before eating. They are a winner.

2 lb/1 kilo back or side pork ribs
1 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika
1 tsp dried oregano
1 tsp cumin
1 tbsp brown sugar
½ tsp chili powder
1 rounded tsp salt
Black pepper
Barbecue sauce, optional

Preheat the oven at 300F.

Pull off the membrane on the bone side of the ribs.

In a small bowl, combine Dijon mustard and vegetable oil. Brush the mustard mixture on both sides of the ribs. In a small bowl, combine the rest of the ingredients (except barbecue sauce) until blended. Sprinkle more of the seasoning mixture on the meaty side of the ribs and pat down evenly.

Place the ribs on the roasting pan or baking sheet lined with parchment paper. Bake them in the oven for about 2 to 2½ hours – they are good as is. Or brush them with barbecue sauce or serve them with barbecue sauce on the side.

Makes 4 to 6 servings.