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Categories: Grilled, Main courses

Linebacker ribs

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Total time: 35 minutes | Serves 24
Note: From Donna Deane. Look for powdered ancho chile pepper and chipotle chile pepper in the spice aisle of well-stocked supermarkets.
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 2 tablespoons ancho chile pepper
  • 2 tablespoons chipotle chile pepper
  • 2 tablespoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • Salt
  • 1/8 teaspoon cayenne pepper
  • Beef ribs (about 10 1/2 pounds)
  • 3 large cloves garlic, cut in half
  • 3 limes, cut in half

Step 1Toast the cumin and fennel seeds in a small skillet over low heat until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and cool to room temperature. Grind the seeds with a mortar and pestle, then combine in a small bowl with the ancho and chipotle chile peppers, the sugar, dry mustard, garlic powder, 2 teaspoons of salt and cayenne pepper. Set aside.

Step 2Rub the meaty surfaces of the ribs with the cut cloves of garlic. Season the ribs with salt to taste. Sprinkle the spice mixture over ribs and rub onto all surfaces of the ribs. Cover and let stand 30 minutes.

Step 3Heat an indoor or outdoor grill to medium-high heat. Grill the ribs, in batches if necessary, until browned and crusty, about 15 minutes for medium to medium-rare. Remove the ribs to a serving platter and squeeze lime juice over the top.

Each serving:
310 calories; 112 mg. sodium; 67 mg. cholesterol; 25 grams fat; 10 grams saturated fat; 3 grams carbohydrates; 18 grams protein; 0.55 gram fiber.
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