1-tablespoon ground cumin
1-tablespoon chili powder
1-tablespoon paprika
Salt and pepper to taste
3 pounds pork baby back ribs
1-cup barbecue sauce
Preheat gas grill for high heat. In a small jar, combine cumin, chili powder, paprika, and salt and
pepper. Place lid on jar, and mix well. Trim off the membrane sheath from the back of each rack.
Run a small sharp knife between the membrane and each rib, and snip or "shimmy" off the
membrane as much as possible. Sprinkle or "throw" as much of the rub onto both sides of the ribs
as desired. Do not rub the spices in, because the ribs will turn too dark and be too spicy.
Unused potion of spice mix can be stored for future use. Place tin foil on lower rack to capture drippings
and prevent flare-ups. Brush grate with oil, and lay ribs on top rack of grill. Reduce heat to low,
shut grill, and leave undisturbed for 1 hour. Do not lift lid at all. Brush ribs with barbecue sauce, and
grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile the individual
ribs on a platter.
