New Mexican Back Ribs
These ribs give new meaning to 'hot off the grill'. The dry rub of seasonings give these ribs a savory and slightly incendiary mix of flavor.
3 to 4 pounds pork back ribs
1/4 cup chili powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoon salt
1 1/2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon cayenne (ground red pepper)
- In small bowl, stir together all seasoning ingredienta.
- Rub ribs on all surfaces with seasoning rub.
- Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325°F to 350°F (160°C to 175°C).
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.