CORONA AND LIME BABY-BACK RIBS

FOR THE SPICE MIXTURE:
1/4 cup smoked paprika
1/4 cup chili powder
1/4 cup cumin
2 tbsp. sea salt
FOR THE RIBS:
4 lbs. baby-back ribs
3 to 5 bottles of Corona beer
Honey Glaze (recipe follows)

Combine the ingredients for the spice mixture and mix well. Rub spice mixture over ribs, cover with plastic wrap and refrigerate overnight or two to four hours.

WHEN READY TO COOK:
Place ribs in a large baking pan in a single layer and add the beer to about 1/4-inch high in the pan around the ribs.

Bake uncovered for 45 minutes at 350 degrees. Cover with foil and return to oven for 30 more minutes.

Remove ribs from oven. Increase oven temperature to 450 degrees F.

Baste ribs with Honey Glaze and return the ribs to a 450-degree F oven, uncovered, for 10 minutes each side. Keep basting while in the oven.

HONEY GLAZE

1/4 cup chopped garlic
3 large fresh chiles of your choice, stemmed and seeded
1 tbsp. cumin
3 tbsp. hot sauce
1 cup lime juice
1 cup honey
1 tsp. sea salt

Combine all ingredients in a blender and puree. Pour into a saucepan and heat for 20 minutes over low heat, stirring constantly.

From: Chef Skip Laskody, Harris Teeter
Source: WECT-6, Willmington, NC, September 22, 2006