By Diana Rodgers

These slow-cooked ribs are sweet-savory and fall off the bone from the long, slow cooking. I toned the heat down to make them kid-friendly but feel free to add cayenne pepper or red pepper flakes to make them spicy. Serve with roasted sweet potatoes.

3 tablespoons thyme
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon coriander seed
1 teaspoon cardamom
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2 packages pork or beef ribs, about 5 pounds
¼ cup melted coconut oil
Drizzle honey

Preheat oven to 275 degrees.

Combine all spices and thyme in a bowl and mix. On a large baking sheet lined with parchment paper, lay out the ribs so that the fatty side is on top. Spread the spice mixture over the ribs evenly. Put in the oven and let bake for about 2 hours. Remove from the oven and drizzle with the melted coconut oil and a honey. Increase temperature to 325 degrees and continue to cook for another 1–1½ hours.