A spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.

1/4 cup ancho chilies, toasted, seeded and ground in a spice grinder

1/4 cup paprika

1/4 cup ground cumin

3 tablespoons Diamond Crystal^® kosher salt

1 1/2 tablespoons packed brown sugar

2 racks pork baby back ribs (about 3 lbs.)

Honey glaze (below)

1. In medium bowl, stir together chilies, paprika, cumin, kosher salt and brown sugar. Pat mixture on both sides of ribs and place in a single layer in resealable plastic bag. Refrigerate at least 1 hour or overnight.

2. Place drip pan on one side of grill. Heat coals or gas grill for indirect, medium-low heat (300°F). Place ribs on grill rack over drip pan. Cover and grill 1 1/2 to 2 hours, turning ribs occasionally, until pork is tender and no longer pink when cut near bone.

3. Cut each rib rack into 4 pieces. Serve with honey glaze.

8 servings

Conventional Method: Heat oven to 300°F. Place ribs, meaty side up, on rack of broiler pan. Bake uncovered 1 1/2 to 2 hours or until pork is tender and no longer pink when cut near bone.

Honey Glaze

1/2 cup fresh lime juice

1/4 cup chopped garlic

4 jalapeno peppers, seeded, stemmed and chopped

1 tablespoon ground cumin

2 tablespoons hot pepper sauce

1 teaspoon Diamond Crystal^® kosher salt

1 cup honey

Place lime juice, garlic, jalapenos, cumin, Tabasco sauce and kosher salt in bowl of food processor. Blend until pureed. Pour puree into medium saucepan; stir in honey. Cook over low heat 10 to 15 minutes, stirring frequently, until hot.