• 6-8 racks pork back ribs, (about 12 pounds total)
  • 1/2 cup cumin
  • 1/2 cup chili powder
  • 4 tablespoons coriander
  • 2 tablespoons cayenne pepper
  • 4 tablespoons black pepper
  • 2 tablespoons 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 2-3 kettle-style grills). Close grill hood and cook ribs NOT directly over coals for 1 1/2 - 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.

Makes 12-16 servings.

* Alternatively, roast ribs on rack in shallow pan in 350°F oven for 1 1/2 - 2hours.

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.
Serve up as part of a Red Hot Fourth of July menu, complete with Double Deviled Eggs, Black and Blue Cole Slaw, Stars and Stripes Spud Salad and Blue Heaven Cornbread.

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