Slow-Roasted Pork Ribs

Serves: 6Hands-on: 30 minutesTotal: 3 hours 40 minutesDifficulty: Medium

Serves: 6


  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. ground cumin, divided
  • 4 tsp. chili powder, divided
  • 2 tsp. dark brown sugar
  • 1 Tbsp. freshly cracked black pepper
  • 1⁄3 tsp. dried oregano
  • 1⁄3 tsp. dried cilantro
  • 2 tsp. frozen orange juice concentrate
  • 1 Tbsp. plus 1 tsp. water
  • 2 tsp. lime juice
  • 1⁄8 tsp. hot pepper sauce
  • 2 tsp. olive oil
  • 1 rack (2 lbs.) pork ribs
  • 1 Tbsp. molasses
  • 2 Tbsp., plus 2 tsp. ketchup
  • 1 Tbsp. plus 1 tsp. lime juice
  • 2⁄3 tsp. dried cilantro
  • 1⁄3 tsp. Liquid Smoke


  • Preheat oven to 200°.
  • In the bowl of a food processor fitted with a steel blade or in the jar of a blender, combine the garlic powder, onion powder, 1 teaspoon cumin, 2 teaspoons chili powder, brown sugar, black pepper, oregano, cilantro, orange juice concentrate, water, lime juice, hot red pepper sauce, and olive oil; blend until smooth.
  • Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on a rack in a large roasting pan and slow-roast for 3 hours or until the meat is tender and pulls easily from the bone. (Ribs can be cooled to room temperature and then refrigerated, covered, for up to 2 days.)
  • In a small bowl, combine the molasses, ketchup, lime juice, 1 teaspoon cumin, cilantro, 2 teaspoons chili powder, and Liquid Smoke.
  • Place a rack 3 inches from the broiler. Heat broiler to high. Place the ribs on a baking sheet. Broil for 3 to 5 minutes per side, or until a light crust forms on the surface. Brush the ribs with the molasses mixture and broil for an additional 30 seconds. Use tongs to carefully turn over the ribs and brush that side with the molasses mixture; broil for an additional 30 seconds. To serve, cut the ribs apart between the bones.