Ribs

If I were on death row, ribs would be one of the main courses of my last meal.  St. Louis style, no sauce please, Mr. Warden.  Ribs are actually a pretty foolproof thing to make.  All it takes is liberal seasoning and slow cooking at a very low temperature.  I've made them a million ways, but this time I went a dry rub inspired by Southwest and Mediterranean flavors - smoked paprika, fennel seed, coriander seed, mustard seed, cumin seed, black peppercorns, salt and garlic powder (all of the seeds were ground in my spice grinder).  Into a 220 degree oven on a wire rack over a baking sheet with some apple cider vinegar and water in the bottom, and it was ready to go about 6 hours later.  The fresh ground spices really popped, and the ribs were falling off the bone tender.