2 tablespoon salt
1/4 cup sugar
2 tablespoon cumin -- ground
2 tablespoon pepper -- black, fresh ground
2 tablespoon chili powder
4 tablespoon paprika
2- /down pork ribs**
-----basting sauce-----
1-3/4 cups vinegar -- white
2 tablespoon hot pepper sauce
2 tablespoon sugar
1 tablespoon salt
1 tablespoon pepper -- black, fresh ground
Instructions:
The term "3/down" refers to the weight of the ribs. In this case,
it is three pounds or less for each slab of 10 to 12 ribs. Combine
salt, sugar, cumin, pepper, chili powder and paprika to make barbeque
rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets
and cook in 180 degree oven for 3 hours. Do not turn; slow cooking
infuses spices. Remove from oven. (ribs may now be covered and refrigerated
up to 2 days before grilling) Use very low charcoal fire with rack
set as high as possible. Grill ribs 5 minutes to 30 minutes per side,
depending on heat and temperature of ribs. Ribs should have light
outer crust and be heated throughout. If you prefer juicy ribs, coat
with basting sauce just before removing from grill. Otherwise serve
dry with sauce on side. Remove ribs from grill, cut in between bones
and serve. Note: Recipe is easily halved or doubled. Keep 2:1 proportion
of sauce to rub.
