Nothing says lovin’ like slow cooked, dry rubbed, country style pork ribs. I started with these thick cut bone-in country ribs.

I made a dry rub with freshly ground cumin, garlic powder, onion powder, paprika, red chili powder, brown sugar, salt and pepper.

These were rubbed into the meat and the ribs were placed in a zip lock bag and allowed to sit for about four hours in the fridge.

Meanwhile, I made some skillet corn bread. I followed this recipe from Cookworm but I left out the herbs. It is a nice recipe. Not too sweet and the yogurt adds a nice acidity to the bread. I did use skim milk and nonfat yogurt but I didn’t skimp on the butter.

I “smoked” the ribs in the oven. I placed a rack on a sheet pan and placed the ribs on top of the rack. Into the pan I poured some liquid smoke and wrapped the whole thing in foil. I thought the smoke aromas would rise up and flavor the meat and I was right. The ribs had a wonderful delicate smoky flavor. I cooked them covered at 375 F for two hours and then removed the foil and crisped up the ribs at 400 F for another 30 minutes. The meat was falling off the bone delicious. I didn’t cook any bbq sauce onto the ribs but I did dip the meat in some on the plate. With a side of cornbread and coleslaw, this rib dinner sure was satisfying.