Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender
container; purée. Add a few drops of red food coloring. Place ribs
in large plastic bag, coat with marinade, seal bag and refrigerate
overnight. Build medium-hot banked fire in kettle-style grill. Drain
ribs from marinade and place over drip pan; close grill hood and grill
for 1 1/2 hours, until ribs are tender.
