Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Large cooking onion
OR 1/2 Spanish onion
4 Garlic cloves
2 tb Red wine vinegar
1 tb Cumin seeds
1 ts Red pepper flakes
2 ts Dried leaf oregano
3/4 ts Salt
1/4 ts Cayenne pepper
2 Racks pork back ribs, about
3 1/2 lbs.

1. Cut onion into wedges and place in a food processor. Add garlic,
vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl
until onion is very finely chopped, stopping to scrape down sides as
necessary. 2. Spread both sides of ribs with onion mixture. Place
ribs in a resealable plastic bag or flat dish. Close bag or cover
dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs
once during marinating time. 3. When ready to cook, oil grill and
preheat barbecue. Set barbecue temperature to medium or medium - low.
Barbecue with lid down or loosely covered with foil, turning once or
twice, until deep golden with slightly singed areas, about 50 to 60
minutes. If ribs are browning too quickly, move to a cooler part of
grill or reduce heat. For appetizers,serve individual ribs. Source:
Chatelaine Magazine. Sept. 96 issue. Typed in MMFormat by Cindy
Hartlin. Aug. 27, 1996.

Browse by categories