Linebacker Ribs

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
1 teaspoon	5ml	Fennel seeds
2 tablespoons	30ml	Ancho chile pepper
		= (found in the spice aisle of
		Well-stocked supermarkets)
2 tablespoons	30ml	Chipotle chile pepper
		= (found in the spice aisle of
		Well-stocked supermarkets)
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Garlic powder
		Salt - to taste
1/8 teaspoon	0.6ml	Cayenne pepper
10 1/2 lbs	4767g / 168oz	Beef ribs
3 lbs	1362g / 48oz	Garlic cloves - cut in half (large)
3		Limes - cut in half

Recipe Instructions

Toast the cumin and fennel seeds in a small skillet over low heat until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and cool to room temperature. Grind the seeds with a mortar and pestle, then combine in a small bowl with the ancho and chipotle chile peppers, the sugar, dry mustard, garlic powder, 2 teaspoons of salt and cayenne pepper. Set aside.

Rub the meaty surfaces of the ribs with the cut cloves of garlic. Season the ribs with salt to taste. Sprinkle the spice mixture over ribs and rub onto all surfaces of the ribs. Cover and let stand 30 minutes.

Heat an indoor or outdoor grill to medium-high heat. Grill the ribs, in batches if necessary, until browned and crusty, about 15 minutes for medium to medium-rare. Remove the ribs to a serving platter and squeeze lime juice over the top.

This recipe yields 24 servings.

Each serving: 310 calories; 112 mg. sodium; 67 mg. cholesterol; 25 grams fat; 10 grams saturated fat; 3 grams carbohydrates; 18 grams protein; 0.55 gram fiber.

Source:
The Los Angeles Times, 01-22-2003

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