SPICY BABY-BACK RIBS

Serves 2

1 to 4 racks (about 1 lb each) of baby-back pork ribs
1 cup Maya Kaimal Spicy Ketchup
¼ cup apple cider vinegar
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon cumin
½ teaspoon salt
Begin preparing ribs about 1 ½ hours before you plan to serve them. Cut each rack in half. Place ribs in a large pot and fill pot with enough water to cover ribs.
Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. (If cooking more than two racks, increase cooking time at least 15 minutes).
Meanwhile make the glaze by combining the remaining ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring often, for 15 minutes or until slightly thickened.
Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 5 to 6-inches from heat for 6 to 7 minutes. Turn ribs over, brush with remaining sauce, and broil additional 6 to 7 minutes, or until edges are slightly charred.
Serve with any remaining sauce on the side. Enjoy with your favorite coleslaw or potato salad.