Dry-Rub Barbecue Side Ribs
- 2 tablespoons cumin seed
- 2 tablespoons coriander seed
- ½ stick cinnamon
- 1 tablespoon dried oregano
- ¼ cup paprika (hot, sweet or smoked)
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 racks 2 full racks pork side ribs (about 6 lbs/2.5 kg)
Preheat one side of grill on medium (or if oven-roasting, preheat oven to 325°F 160°C).
In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes.
Grind cumin, coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery). Rub spice rub over top and underside of ribs, rubbing in well with hands.
Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch, as they are not in contact with direct heat).
Cook for 1 ½ to 2 ½ hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
Slice ribs and place on a platter to serve.