I got distracted by my children (that's my story, anyway) and forgot to turn down the oven as directed after I added the ribs. I didn't realize my mistake until the cooking time was almost up, and I was sure they'd be tough as leather. But the ribs turned out nicely. It may have helped that mine were bone-in ribs, when the recipe originally called for boneless. 

And the kids? Well, we recently read Charlotte's Web, which may have contributed to Leah's refusal to try this. Sam lapped it up.

Hot Pot Country-Style Ribs

Serves 6

Dry rub:

1/8 cup paprika

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

1/2 tablespoon garlic powder

1/2 tablespoon dry mustard

1 tablespoon brown sugar (optional)

Ribs:

3 pounds country-style pork ribs

2 to 3 tablespoons bottled smoke

Heat the oven to 500 degrees. Mix together rub ingredients in a jar with a tight-fitting lid and shake to blend.

Place a large enamel-coated cast-iron pot or Dutch oven (about 7 quarts) with its lid on in the oven for 15-20 minutes. The pot should be piping hot. Meanwhile, work the rub into all sides of the ribs.

Carefully place the ribs in the hot pot, add the bottled smoke, cover, and immediately reduce the oven temperature to 300 degrees. Cook the ribs for 1 hour, or until the meat is tender and the internal temperature is 190 degrees.

--Adapted from Cheater BBQ, by Mindy Merrell and R.B. Quinn

Per serving: 388 calories, 25 grams protein, 31 grams fat, 11 grams saturated fat, 1 gram carbohydrate, 0 grams fiber, 122 milligrams cholesterol, 345 milligrams sodium. Analysis provided by registered dietitian Jodie Shield.