We threw a birthday party for our musical director, Conrad, in our Stockholm apartment. Conrad has known David since he was 16, and we’ve all worked together on Dirty Dancing since 2004 — he’s family to us, and it was wonderful to celebrate his birthday with him, his wife Penny, Eleanor, Michael, and our set designer Paul.
I wanted to make the dinner a casual affair, and also wanted to cook something that you don’t often find at Stockholm restaurants. I decided to make spiced ribs, which were a resounding success. These ribs are easy to make and delicious — although eating can get messy, with good, friendly company, it’s a lot of fun to eat with your hands! (Just have plenty of paper towels on hand.) These ribs would be great for Super Bowl parties, too. (I will be staying up late to watch next weekend!)
“ROCK THE PARTY” SPICY RIBS
**NOTE: The measurements below are for 1 full set of ribs (2 large ribs). For the party, I made 4 sets of ribs, and so multiplied the ingredients by 4.
DRY-RUB
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tsp good quality salt (I used Himalayan pink salt)
- 1 tsp cayenne pepper
- 1 tsp cumin
Mix the ingredients together.
Because our oven in Stockholm is tiny, I cut each rib in half, to make the refrigerating/baking process easier. Coat the dry-rub onto the ribs, both sides.
Stack the ribs on top of each other, and cover tightly with cling wrap. Refrigerate overnight.
Preheat the oven to 175C (or 350F). Lay out the ribs in a baking pan or tray covered with foil. Cover the ribs with foil, and roast in the oven for 1 hour 15 minutes. Take off the cover, and cook for another 15 minutes. Let the ribs rest for at least 5 minutes, then cut into pieces.
I served the ribs with some coleslaw and an arugula salad with fig and toasted pine nuts — I will post the recipes for them soon!
Happy party people
eat. live. paleo. 
What sort of ribs are they? Is there meant to be another ingredient after the cayenne?
They are pork ribs. And yes, there is another ingredient after cayenne — cumin! Somehow it got cut off, thank you for flagging it!