Blackened Pork Ribs

• 500 g pork ribs
• salt and pepper
• 1/2 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 tablespoon paprika
• 2 cloves
• 4 garlic cloves, minced
• zest and juice of a lime
• 150 ml tomato ketchup
• 3 -4 dashes Tabasco sauce (to taste)
• 6 tablespoons balsamic vinegar

1. Season the ribs with salt and pepper and keep aside.
2. Grind the cumin seeds, fennel seeds and cloves to a powder. Combine with the paprika, garlic, lime, ketchup, tabasco and balsamic vinegar and mix to a smooth paste. Place the pork ribs in a glass bowl and mix in the marinade. Cover and place in the refrigerator overnight.
3. Remove the pork ribs from the marinade, place on a barbecue and cook for around 20 minutes, turning frequently. Each time after turning, baste with some of the remaining marinade. When the ribs are blackened, remove from the heat and allow to rest for around 5 minutes.

salt, cumin, fennel seed, paprika, cloves, garlic, lime, tomato ketchup, tabasco sauce, balsamic vinegar

Taken from www.food.com/recipe/blackened-pork-ribs-520307 (may not work)