1 large cooking onion
OR 1/2 Spanish onion
4 garlic cloves
2 tablespoon red wine vinegar
1 tablespoon cumin seeds
1 teaspoon red pepper flakes
2 teaspoons dried leaf oregano
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 racks pork back ribs -- about
3-1/2 pounds
Instructions:
1. Cut onion into wedges and place in a food processor. Add garlic,
vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl
until onion is very finely chopped, stopping to scrape down sides
as necessary. 2. Spread both sides of ribs with onion mixture. Place
ribs in a resealable plastic bag or flat dish. Close bag or cover
dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs
once during marinating time. 3. When ready to cook, oil grill and
preheat grill. Set grill temperature to medium or medium - low. Grill
with lid down or loosely covered with foil, turning once or twice,
until deep golden with slightly singed areas, about 50 to 60 minutes.
If ribs are browning too quickly, move to a cooler part of grill or
reduce heat. For appetizers, serve individual ribs. Source: Chatelaine
Magazine.
