This recipe includes the zest of 1 entire tangerine, 1/4 cup of raw sugar, 1 tablespoon of cumin, 2 table spoons of paprika, 1/2 teaspoon of black pepper and a dash of cayenne and a teaspoon of salt.
Rip the membrane off the back of the ribs and rinse with warm water then pat dry and rub mix all over. Refrigerate for at least an hour.
Preheat oven to 300 and place directly on the rack with a tinfoil covered cookie sheet underneath to catch the fat drip. After 1 hour, rotate the direction of the ribs but don’t flip. Then cook for 2 more hours, rotating every 30 mins.
Rest for 15 mins and eat!
Tip: To prevent the drippings from smoking when hitting the drip tray, Papa Louie says cover the cookie sheet in crinkled tinfoil. By some magic of thermodynamics, it works!