Title: Baby back ribs
 Categories: Meat
      Yield: 4 Servings
 
      1 tb Cumin
      1 tb Thyme
      1 ts Salt
  1 1/2 ts Black pepper
      1 ds Cayenne pepper
      1 ts Garlic powder
 
   Mix together ingredients. Remove the membrane from the underside of
  the ribs. Sprinkle ribs with spices--make more if you have to--and
  let marinade for as long as you want. Use a barbecue grill with the
  coals on the sides (a dome shape grill works well). Stand up the ribs
  in a rib rack (available at most hardware stores, but I've also made
  them out of coat hangers) in the center of the grill. The convection
  effect of the coals on the side will cook the ribs very well. Keep
  the temperature as low as possible (about 200 F if you can) and feed
  the coals every half hour. Once they're done (about 1 1/2 hr-> 2 hrs)
  you can put barbecue sauce on them, although the purist always serves
  the sauce on the side.
  
   PS: make sure you don't put the ribs directly over the coals--the
  fat from them will cause a fire and burn the ribs.
  
  JJHUBBS@TELEPORT.COM
  
  (JOHN HUBBARD)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe