Southwest Sticky Rib Appetizer

• Ribs
• 12 each pork baby back ribs (1-1/2-lb./750 g racks)
• to taste salt and ground black pepper
• 3/4 cup brown sugar, firmly packed
• 2 Tbsp. ground cumin
• 2 Tbsp. garlic powder
• 2 Tbsp. onion powder
• 2 Tbsp. coriander
• 2 Tbsp. dried oregano leaves
• 2 Tbsp. dried ancho chile
• 3/4 cup oil
• 9 gal. water
• 1 gal. brewed strong coffee
• 1-1/2 qt. green onions, chopped
• 3/4 cup granulated sugar
• 3/4 cup salt
• Sauce
• 1-1/2 qt. Bull's-Eye Bold Original Barbecue Sauce
• 1 Tbsp. ancho chile
• 1 Tbsp. ground cumin
• 1-1/2 cups cilantro, chopped
• 12 each limes, cut into 3 wedges each Safeway 3 ct For $1.00 thru 02/09

1. Ribs: Season ribs with salt and pepper.
2. Mix brown sugar and remaining seasonings; rub onto both sides of ribs.
3. Heat oil in large skillet.
4. Add ribs, cutting racks in half, if necessary.
5. Cook 4 to 5 min.
6. or until both sides of ribs are seared.
7. Mix water, coffee, onions, granulated sugar and 3/4 cup salt (or 1 Tbsp.
8. salt for trial recipe) in large saucepot.
9. Add ribs.
10. Bring just to boil.
11. Reduce heat to medium-low; simmer 1-1/2 to 2 hours or until meat is very tender.
12. Remove ribs from pot; cut ribs apart.
13. Sauce: Mix barbecue sauce, ancho pepper and cumin; set aside.
14. Heat greased large skillet on medium-high heat.
15. Add ribs; cook until ribs are heated through and sauce is thickened, stirring frequently.
16. Sprinkle with cilantro.
17. Serve with lime wedges.

pork baby back, salt, brown sugar, ground cumin, garlic powder, onion powder, coriander, oregano, chile, oil, water, coffee, green onions, sugar, salt, sauce, bullseye, ancho chile, ground cumin, cilantro

Taken from www.kraftrecipes.com/recipes/southwest-sticky-rib-appetizer-106969.aspx (may not work)