MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spicy Latin Back Ribs
Categories: Meat, Grill
Yield: 12 Servings
12 lb Pork baby back ribs
- (6 to 8 slabs)
Spicy Latin Rub:
1/2 c Ground cumin
1/2 c Chili powder
4 tb Ground coriander
2 tb Cayenne
4 tb Ground black pepper
2 tb Ground cinnamon
2 tb Brown sugar
1 tb Salt
Pat ribs dry with paper towels. Rub Spicy Latin Rub generously over
all surfaces of ribs; cover and refrigerate up to 12 hours or cook
immediately. Prepare a banked, medium-hot fire in each of 2 to 3
kettle-style grills. Place ribs, not overlapping, over indirect heat
on each grill (rib racks may be helpful in expanding grilling space
in each grill). Cover grills and roast ribs not directly over coals
for 1-1/2 hours, until ribs are very tender. (Alternatively, roast
ribs on rack in shallow pan in 350°F oven for 1-1/2 hours). Remove
ribs from grill, wrap securely in heavy aluminum foil. Place
foil-wrapped ribs in brown paper bags, close bags and let ribs rest
for up to 1 hour. Unwrap ribs, cut into serving-sized portions and
serve with Rockets' Red Glare Barbecue Sauce for dipping.
Spicy Latin Rub:
In large jar with tight-fitting lid, place 1/2 cup ground cumin,
1/2 cup chili powder, 4 tb ground coriander, 2 tb cayenne, 4 tb
ground black pepper, 2 tb ground cinnamon, 2 tb brown sugar, and
1 tb salt. Place lid on jar and shake well until blended
thoroughly.
Makes 2 cups
* COOKFDN brings you this recipe with the kind permission of:
* National Pork Producers Council
http://www.nppc.org
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