SPICY BABY-BACK RIBS

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.