Dad'S Slow Cooked Peppery Ribs

• 2 pounds Baby back Pork Ribs
• 2 tablespoons whole black peppercorns
• 3 tablespoons sea salt or kosher salt
• 1/2 tablespoon cumin seeds
• 1/2 tablespoon paprika
• 1/2 cup light brown sugar

1. Preheat oven to 200 degrees. Yes. 200 degrees is correct. Low and slow. Start by grinding the salt, peppercorns, and cumin seeds together with a mortar and pestle or in a bowl with the back of a spoon.
2. Move the spice rub to a bowl and mix in paprika and brown sugar. Incorporate all ingredients together until it is a little sticky. Add more brown sugar if it isn't binding.
3. Rinse the ribs and pat dry. Rub the spice mixture all over the ribs. Push into the skin to make sure it sticks.
4. Add water to a deep baking pan, should be about 1/2 inch high. Place a wire or slotted rack on top of the pan and put ribs on top. Cover the ribs in foil and pop in oven for 5 hours. Add a cup of water to the bottom of the pan if it ever looks like its getting low.
5. With 30 minutes left, remove the foil. Take out the ribs and let them rest for 10 minutes. Cut up ribs and serve to your starving friends and family.

back pork, whole black peppercorns, salt, cumin seeds, paprika, light brown sugar

Taken from food52.com/recipes/14976-dad-s-slow-cooked-peppery-ribs (may not work)