SPICY RIBS IN A BAG

4 pounds pork back ribs
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 1/2 teaspoons ground cayenne pepper
1 tablespoon ground black pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
Chili Barbecue Sauce (for serving, recipe follows)

In a jar with a tight-fitting lid, mix all spices together and shake well until blended thoroughly. Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours.

WHEN READY TO COOK:
Place ribs, not overlapping, over indirect heat on barbecue. Cover barbecue and roast ribs not directly over coals for 1 1/2 hours. (Alternatively, roast ribs on rack in shallow pan, not covered, in 350 degrees F oven for 1 1/2 hours.)

Remove ribs from barbecue (or oven) and wrap securely in heavy aluminum foil. Place foil wrapped ribs in brown paper bag, close bag and let ribs rest for up to 1 hour.

Serve with Chili Barbecue Sauce as a dipping sauce.

CHILI BARBECUE SAUCE
Makes 1 cup

3/4 cup bottled chili sauce
1/2 clove garlic, minced
1 tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons sherry
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper flakes

Stir together all ingredients in medium saucepan; bring to a boil and lower heat. Simmer for 20 minutes, stirring occasionally, until flavors are nicely blended. Serve at room temperature.

Makes 4 servings
Source: Manitoba Pork