Ingredients

1.

Pork ribs, spare, fresh
320 g
2.

Olive Or Extra Virgin Olive Oil
1 tsp
3.

Seasoned salt
1 tsp
4.

White pepper, ground
0.5 tsp
5.

Lemon pepper seasoning
0.25 tsp
6.

Paprika
1 tsp
7.

Cumin, ground
0.5 tsp
8.

Curry powder
0.25 tsp
9.

Onion powder
0.25 tsp
10.

Oregano, dried
0.25 tsp
11.

Butter, unsalted
2 tbsp
12.

Barbeque sauce
1 tsp
13.

Liquid Stevia
10 drops
14.

Edamame (Shelled)
8 oz
15.

Olive Or Extra Virgin Olive Oil
1 tsp
16.

Seasoned salt
1 tsp
17.

Black pepper
0.13 tsp
18.

Lemon juice
1 tsp

Instructions

1.
Prepare the ribs in advance so they have time to marinate. Please note the ingredients list only accounts for the rib MEAT. For each ounce of meat, include an ounce of bone. To make 4 servings, you will need at least 22 ounces of raw ribs with bones. Rub a clean rack of ribs down with olive oil, making sure to massage any fat marbling. Combine seasoned salt, white pepper, lemon pepper seasoning, paprika, cumin, curry powder, onion powder, and dried oregano to make the dry rub. Rub the spices into the oiled ribs until the meat is completely coated. Place the ribs in a Ziploc bag or airtight container to marinate in your refrigerator for at least 6 hours, but overnight to a full 24 hours would be best.
2.
After marinating, you can turn on your oven to preheat to 500 degrees. Line a sheet tray with aluminum foil to catch drippings, and set a baking rack over the tray. When the oven is preheated, place the ribs on the baking rack, and send them into the oven to cook for 30 minutes. Near the end of the 30 minutes, melt butter in a small dish and mix it with barbecue sauce and liquid stevia. You can adjust the liquid stevia at your discretion for more or less sweetness.
3.
After 30 minutes, take the ribs out of the oven and reduce the temperature to 300 degrees. Brush the sweet barbecue butter mixture all over the ribs until they are completely coated and glossy. Return the ribs to the oven to cook for an additional 2 hours, minimum. This will leave the rib meat tender and juicy but it will still stick to the bone. If you d like the ribs to cook to fall-off-the-bone doneness, you can reduce the temperature to 250 degrees and cook for 4 or more hours.
4.
When the ribs are done cooking, take them out of the oven to rest for several minutes. Let the ribs rest for 10-15 minutes before you cut into them. While the ribs are resting, you can make the edamame. Combine shelled edamame with olive oil, seasoned salt, and pepper in a pan over high heat. Let the edamame cook on one side undisturbed until they char. Then, toss and stir the edamame as they continue cooking until the pieces are charred all over.
5.
Squeeze the lemon juice over the edamame so it infuses the ingredients. Toss the pan a little more to distribute the lemon juice, then remove the pan from the heat. Since not all ribs are the same size, your serving may include 1, 2, or 3 ribs. If you re measuring with the bone intact, each serving of ribs will be about 4 ounces. Without the bone, each serving will be about 3 ounces. Each serving of edamame will be about 1 ounces.