The last time I made ribs was for my mom and sister. It was tough and dry and I was sorry.

A friend treated me to his dad's recipe once and because it was multiphotofantastic (memorably tasty too) and I had watched him do it, I knew it would be a safe attempt. 

My patience again never does me any kitchen favours. I'm sure my antsiness prevented it from reaching its full rib potential! Instead of a 24 hour marinade, it went down to 20 minutes. 2.5 hours in the oven because I don't have a barbecque. I really need a barbecque. 

Verdict. Tonight, I am very happy to eat alone.

Dry rub: paprika, cumin, onion powder, cinnamon

Sauce: soy sauce, dry keen mustard, brown sugar, worchestshire