Grilled Marinated Spicy Ribs

Makes 4 Servings
1 large cooking onion or 1 1/2 Spanish onion
4 garlic cloves
2 tbsp red wine vinegar
1 tbsp cumin seeds
1 tsp red pepper flakes
2 tsp leaf oregano, Dried
3/4 tsp salt
1/4 tsp cayenne pepper
2 racks pork back ribs, about 3 1/2 lbs.

Cut onion into wedges and place in a food processor.
Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne.
pulse until onion is very finely chopped, stopping to scrape down sides as necessary.
Don’t forget to wash your hands with soap and warm water before handling any food!
Printable Version of Recipe

ProAccurate-Quick-Read-Meat Thermometer-More Info     meat thermometer

  • Pocket-sized quick-read thermometer that’s great for measuring temp in thin cuts of meat, fish or poultry
  • 5-inch stainless steel stem can get a reading in 6-8 seconds; stainless steel housing surrounding the digital readout
  • Large-digit readout, data-hold capabilities, 10-minute auto-off, plastic sheath with pen clip
  • Temperature range of -40 to 450 degrees F (-40 to 230 degrees C)
  • Powered by LR44 button battery (included); backed by 5-year limited warranty

Spread both sides of ribs with onion mixture.
Place ribs in a re-sealable 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.
When ready to cook, oil grill andpre-heat 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.