Servings: 6 to 8
Every summer, my dad makes the most delicious barbecued ribs. His trick is to add some smoked paprika to the cumin and fennel in the spice rub to guarantee smoky results even when it’s too rainy to grill. These initially get cooked in the oven and then finished on the grill; if the weather isn’t cooperating, you can finish them under the broiler.
Better the next day.
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