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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