Give ribs an extra kick of flavor with
this spicy rub. If adding sauce, wait until the last thirty minutes
or let guests dip in sauce at the table.
Spicy
Latin Back Ribs
- 6 to 8 slabs pork baby
back ribs (about 12 pounds total)
- 1/2 cup ground cumin
1/2 cup chili powder
4 tablespoons ground coriander
2 tablespoons cayenne
4 tablespoons ground black pepper
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon salt
- In large jar with tight-fitting
lid, place rub ingredients. Place lid on jar shake well until
blended thoroughly.
- 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.
- Place ribs, not overlapping,
over indirect heat on grill (may need 2 to 3 kettle-style grills).
Close grill hood and cook ribs NOT directly over coals for 1
1/2 hours, until ribs are very tender.*
- 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 portions and serve with barbecue sauce for dipping.
Serves 12 to 16.
*Alternatively, roast ribs
on rack in shallow pan in 350°F (175°C) oven for 1 1/2
hours.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
