Yield: 12 Servings
|12 pounds||Pork baby back ribs (6 to 8 slabs)|
|H Spicy Latin Rub|
|½ cup||Ground cumin|
|½ cup||Chili powder|
|4 tablespoons||Ground coriander|
|4 tablespoons||Ground black pepper|
|2 tablespoons||Ground cinnamon|
|2 tablespoons||Brown sugar|
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 2-3 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 1-½ hours, until ribs are very tender. (Alternatively, roast ribs on rack in shallow pan in 350 degrees F. oven for 1-½ 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. Makes 12-16 servings.
Spicy Latin Rub: In large jar with tight-fitting lid, place ½ cup ground cumin, ½ cup chili powder, 4 tablespoons ground coriander, 2 tablespoons cayenne, 4 tablespoons ground black pepper, 2 tablespoons ground cinnamon, 2 tablespoons brown sugar and 1 tablespoon 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 <pork@...>