These slow cooked, fall-off-the-bone, fiery ribs are a pair of Pepper Pig perfection.

Ingredients:

• 2 racks of pork ribs
• 2 tablespoons black peppercorns, crushed
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• BBQ sauce (for brushing, optional)

Directions:

1. Preheat your oven to 275°F.
2. In a small bowl, mix together the crushed black peppercorns, brown sugar, smoked paprika, salt, garlic powder, onion powder, and cayenne pepper (if using). This will be your dry rub.
3. Place the pork ribs on a baking sheet, bone-side down. Remove the membrane covering the ribs and dry with paper towels.
4. Generously rub the dry rub mixture all over the ribs, ensuring they are evenly coated. Use your hands to press the rub into the meat.
5. Place the ribs in a baking dish and cover tightly with foil.
6. Cook the ribs for approximately 3-4 hours, or until they are tender and the meat easily pulls away from the bone.
7. Optional: During the last 20-30 minutes of cooking, you can leave the ribs uncovered and brush the ribs with your favorite BBQ sauce for added flavor and a caramelized finish. Be sure to keep an eye on them to prevent burning.
8. Once cooked, remove the ribs from the oven and let them rest for a few minutes. This allows the juices to redistribute and the flavors to settle.
9. Cut the ribs into individual portions and serve hot. They can be enjoyed as is or accompanied by additional BBQ sauce or your preferred side dishes.

Tips for Cooking Ribs that Fall off the Bone