- 3 racks pork baby back ribs
- 1/4 cups paprika
- 1 tablespoon ground black pepper
- 2 tablespoons sugar
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chili powder, salt, garlic powder and cayenne in small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.
To grill ribs
Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done.
Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with cilantro and serve.