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Ingredients
US|METRIC
14 SERVINGS
- 8 racks pork back ribs (about 12 pounds total)
- 1/2 cup cumin
- 1/2 cup chili powder
- 4 Tbsp. coriander
- 2 Tbsp. cayenne pepper
- 4 Tbsp. black pepper
- 2 Tbsp. cinnamon
- 2 Tbsp. brown sugar
- 1 Tbsp. salt
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Directions
- In large jar with tight-fitting lid, place rub ingredients. Place lid on jar shake well until blended thoroughly.
- Pat ribs dry with paper towels. Rub Spicy Latin Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately. Place ribs, not overlapping, over indirect heat on grill (may need 2-3 kettle-style grills). Close grill hood and cook ribs NOT directly over coals for 1 1/2 - 2 hours, until ribs are very tender.* Remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour. Unwrap ribs, cut into serving portions and serve with barbecue sauce for dipping.
- Makes 12-16 servings.
- * Alternatively, roast ribs on rack in shallow pan in 350°F oven for 1 1/2 - 2hours.
NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories40Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium560mg23% |
Potassium190mg5% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A35% |
Vitamin C8% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 4 years ago
excellent, followed the recipy and would make it again.