Dry Rub Oven-Roasted Pork Ribs

             Did you know that a pork rib bone is a great teething toy for a toddler?   We discovered this primitive tusk sharpening tool one day whilst having Sunday lunch with my in-laws.  My baby who was around 10 months at the time and was sitting on my lap when she picked up a leftover bone from a rack of lamb and proceeded to happily gnaw on it.

            Ever since then, she has been happily chomping away on any rib bone we give her-long curved lamb bones with meat still clinging on, sticky smaller pork rib bones, thick beef rib bones as big as her arm, and even the odd chicken drumstick.   For her first birthday, we put a candle in a baby set of ribs instead of a cake.  Once she realized not to play with the candle fire, she happily started nibbling/gnawing away.

           As my daughter is still young and has not yet developed a liking for spice and heat, I make two different versions of these dry rub oven-roasted pork ribs.  One spicy for the adults and another batch milder for the kids or those who are not so inclined to the heat.  Both are equally delicious and easy to make so the choice is up to you over which version to prepare.  Simply coat them in mustard and spices then slowly cook for 2 hours. If you are a super Mom/Dad/peacekeeper, just make both versions of them for the family.

         If you decide to make both, just be sure you draw a clear line of demarcation over whose pork ribs are whose.  Only let people know which ones bring the heat. This is also a clever way to draw a clear line in the sand over which dry rub pork ribs are yours.  As we all know, when it comes to pork ribs, you need to set those limits.