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 degree F oven for 1 1/2 hours.
Nutrition Facts
Calories 710 calories
Protein 45 grams
Fat 55 grams
Sodium 730 milligrams
Cholesterol 210 milligrams
Saturated Fat 20 grams
Carbohydrates 9 grams
Fiber 4 grams