BARBEQUE BABYBACK RIBS
Inspired By: Rockin’ and Rollin’ BBQ Babyback Ribs from globalgourmet.com

Ingredients

3 tablespoons PureSpice ® ground cumin
2 tablespoons PureSpice ® Mesquite BBQ Blend
1 tablespoon PureSpice ® pasilla chili powder
2 tablespoons PureSpice ® ground thyme
1-1/2 tablespoons PureSpice ® garlic powder
1 tablespoon PureSpice ® ground celery seed
1 teaspoon PureSpice ® ground ginger
1/8 teaspoon PureSpice ® ground cloves
1 teaspoon PureSpice ® black pepper
1 teaspoon PureSpice ® salt
2 tablespoons packed brown sugar
1-1/2 cups strong coffee
1 tablespoon Worcestershire sauce
2 tablespoons black molasses
1-1/8 teaspoons liquid smoke
4 beef bouillon cubes
8 racks pork baby back ribs (about 12 pounds)
1 cup hickory wood chips
Barbecue sauce

1.To make the barbecue paste: Combine all the spices and the brown sugar in a small bowl and set aside.
2.Combine the remaining paste ingredients in a medium saucepan and cook over medium-low heat, stirring occasionally, until the bouillon cubes dissolve, 3 to 5 minutes. Slowly add the spice mixture, stirring constantly, until thoroughly combined. Remove from the heat and set aside for 5 minutes to cool.
3.Thoroughly rub the ribs with the paste. Place the ribs in a deep, wide pan, cover with plastic wrap, and refrigerate for at least 5 hour(marinating overnight is best). If you have any barbeque paste left over, cover and refrigerate it.
4. Prepare a fire in a charcoal grill. If using the hickory chips, soak them in water to cover. When the coals are at medium-low heat, drain the chips (if using) and sprinkle half of them over the coals. Put ribs on the cooking rack, cover the grill, partially open the vents, and cook for 30 to 40 minutes, turning frequently. Sprinkle the remaining hickory chips over the coals after 20 minutes.
5.Remove the ribs from the grill and serve dry or with a favorite barbecue sauce on the side.