Prep Time: 20 minutes
Total Time: 2 hours
Makes: 4 Servings

2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
Salt and black pepper
1 rack (5 pounds) pork ribs, trimmed of excess fat, rinsed, and patted dry
1 can (14 ounces) tomato puree
1/2 cup honey
2 tablespoons Worcestershire sauce
2 garlic cloves, minced

1. Preheat oven to 400F.
In a small bowl, combine spices with 1 1/2 teaspoons salt
and 1/2 teaspoon black pepper; reserve 1 tablespoon of the mixture for the sauce.
Rub both sides of ribs with remaining mixture.

2. Place ribs, fatty side up, on a rimmed baking sheet, and cover tightly with foil;
bake until tender, about 1 1/2 hours.
(There will be hot liquid in baking sheet when removed from oven.)

3. Meanwhile, make sauce: In a small saucepan, combine tomato puree, honey,
Worcestershire, garlic, reserved spice mixture, and 3/4 cup water.
Bring to a boil; reduce heat, and simmer, stirring occasionally,
until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.

4. Heat grill to medium. Cut ribs into four equal parts.
Brush ribs generously with barbecue sauce;
grill until charred in spots, 3 to 5 minutes per side.

Serve with remaining sauce.

Note:
This may seem like a lot of spices, but their flavor penetrates the meat
and mellows during the long, slow cooking.