Baby-Back-Rib Kebabs

• 2 to 2 1/2 pounds baby back ribs
• 1 white onion, sliced
• 1 teaspoon paprika
• 1/2 teaspoon crushed red chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

1. Cut the baby backs into individual ribs.
2. Put them in a nonreactive dish (or a resealable plastic bag), and add the rest of the ingredients.
3. Marinate overnight in the refrigerator.
4. Once the ribs have marinated, discard the onions (or grill them on the side in a grill basket, or saute on the stovetop, if you like).
5. To thread the meat onto skewers, orient the ribs so the undersides are facing the same direction (the ribs should look like frowns).
6. Pierce the meat with the skewers either right above or below the bone, and run the skewer through to the other side.
7. Wide metal skewers are best; if youre using wooden skewers, use two per kebab so the ribs are stable.
8. Leave a little space between each rib so they brown all over.
9. Grill the ribs slowly, turning as necessary and basting with any leftover marinade, until theyre beautifully browned all over, 15 to 20 minutes.

baby back ribs, white onion, paprika, red chili powder, salt, black pepper, olive oil

Taken from cooking.nytimes.com/recipes/1014921 (may not work)