A foolproof, simple recipe for the most succulent and delicious ribs you've ever tasted. Follow the directions exactly, and success is guaranteed! Before barbecuing, the ribs are coated with a dry rub of cumin, chilli powder and paprika to give them lots of flavour and colour. During the last minutes of cooking, baste them with your favourite barbecue sauce.
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and freshly ground black pepper to taste
2 (750g) racks of short pork ribs
1 bottle sugar-free Skinny barbecue sauce
Preheat barbecue for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the spice mixture onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not rub the spices into the ribs. Store any unused spice mix for future use.
Place aluminium foil on the lower part to capture the dripping and prevent flare-ups, and lay ribs on the upper shelf of barbecue if possible. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
Brush ribs with the desired amount of barbecue sauce, and cook an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile on a serving platter.
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