French Herbed BBQ Ribs

Severino's Community Butcher bring the world's best pork to the Mountain View Farmer's Market (as well as a few other tasty meats). Last weekend, I picked up a rack of baby back ribs that had more flavor than anything I've ever tried before. Rather than ruining the flavor of the pork with a thick tomatoey BBQ sauce, I opted for a fresh spring herb dry rub. The result was fantastic, by Trisha's reckoning the best ribs she'd ever had.

For the Dry Rub:

• 2 Tbsp Herbs de Provence (Or some mixture of thyme with rosemary, marjoram, basil, bay leaf and lavender)
• 1 Tbsp raw sugar
• 2 tsp kosher salt
• 2 tsp dry mustard
• 1 tsp sweet paprika

Put herbs with salt into a mortar and grind until fine. Add the remaining ingredients.

Separate the rack into individual ribs. Put the ribs and the rub in a ziplock bag, seal, and shake to coat.

Spread out the ribs onto a shallow flat pan (I used my paella pan) and cook low & slow over indirect heat for a few hours, turning occassionally. I cooked my in the center of my 4-burner BBQ grill with only the outside burners on. Ribs are done when the meat pulls away from the end of the bone and the rub forms a nice crispy coating, about 3 hrs at 220f degrees.