SPICY LATIN BACK RIBS
6-8 slabs pork baby back ribs (about 12 pounds)
Spicy Latin Rub (recipe follows)
Pat ribs dry with paper towels. Ruby Spicy Latin Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately. Prepare a banked, medium-hot fire in each of 2-3 kettle-style grills. Place ribs, not overlapping, over indirect heat on each grill. Cover grills and roast ribs, not directly over coals, for 1 1/2 hours until ribs are tender. (Alternatively, roast ribs in shallow pan in 350-degree oven for 1 1/2 hours). 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-sized portions and serve with Rocket’s Red Glare Barbecue Sauce for dipping (recipe follows). Makes 12-16 servings.