This is a wonderful way to prepare spareribs when it is too cold and wet outside to fire up the grill. The long roasting time ensures that the ribs turn out tender and delicious. The dry rub is packed with flavor and is a nice alternative to sticky-sweet barbeque sauce.

Ingredients
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground marjoram
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1/4 teaspoon nutmeg
1 large rack of pork spareribs

Combine all of the spices in a small bowl and set aside.

Line a large baking sheet with foil. Rinse the spareribs in cold water and dry thoroughly with paper towels. Place the ribs on the baking sheet.

Using your hands, rub both sides of the ribs with the spice mixture. Cover with plastic wrap and refrigerate for about 1, or up to 12 hours for a stronger flavor. Take the meat out of the refrigerator about 30 minutes before baking to let it warm up a bit (this will help the meat cook more evenly).

Preheat the oven to 350 degrees. Turn the ribs bone side up and roast for about 45 minutes. Flip the ribs meat side up and continue roasting for another 45 to 60 minutes. Remove the ribs from the oven and let them stand for about 15 minutes before slicing.

Serve with your favorite side dishes.