Pork Ribs

• 3 tablespoons regular chili powder
• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons pepper
• 2 racks pork baby back ribs (4 pounds total)
• 1/4 cup grape seed or corn oil
• 2 tablespoons kosher salt

1. The day before serving ribs, mix chili powder, cinnamon and black pepper.
2. When purchasing ribs, have your butcher remove the thin inner membrane that covers the inside bone of the ribs (or you can pull it off by grabbing the end with a paper towel and just pulling across to remove).
3. Lay out a large piece of plastic wrap and place the ribs on it. Divide spice mixture evenly over both sides of ribs and lightly rub in. Place racks on top of each other, bone side down, wrap in plastic wrap and leave in refrigerator at least 12 hours.
4. The next day, preheat oven to 350 degrees, unwrap ribs and separate the two racks. Drizzle oil evenly over ribs and season both sides with salt. Place ribs meat side down on a baking sheet with a rim and add a layer of sliced onions and a can or two of beer. Bake several hours or until meat pulls away from bone. Remove and let rest then place on grill to add BBQ sauce.

regular chili powder, ground cinnamon, pepper, back ribs, ubc, kosher salt

Taken from www.epicurious.com/recipes/member/views/pork-ribs-52934161 (may not work)