When we lived in Stockholm last winter, I made some spicy pork ribs for a birthday party we threw for our colleague. The ribs were a hit, and made for an excellent — and hands-on — party meal among friends. Now back in my own kitchen in Brooklyn, I have more spices in my pantry to play with — and recently, I came up with a rub that I think works even better. I like to put the rub on the ribs overnight before cooking. Although these ribs aren’t of the smoke-house variety, we still think they are delicious, tender, and do come off the bone quite easily. We tend to prefer the St. Louis style pork ribs over baby-back — there’s more meat to them (always a plus for David), and I like how the fat renders off while roasting, giving the ribs a nice, juicy quality without being too fatty.
