Barbecued Ribs with Cherry Chipotle Sauce

In a small bowl, combine salt, garlic powder, cumin seeds, chili powder and black pepper. Trim fat from meat. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Place ribs, bone sides down, in a shallow roasting pan; cover pan with foil. Marinate in the refrigerator for 24 hours.

Uncover ribs. Add beer, vinegar and cilantro to roasting pan. Bake ribs, covered, in a 350°F. oven about 1 hour or until tender. Remove from pan and cool until ready to grill with barbecue sauce.

For a charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above the drip pan. Place ribs, bone sides down, on grill rack directly over drip pan. Cover and grill for 30 minutes or until heated through and very tender, brushing with some of the Cherry Chipotle Barbecue Sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Cover and grill as above.)

To serve, cut between bones to separate the ribs into serving-size portions of two or three ribs each. Reheat and pass remaining Cherry Chipotle Barbecue Sauce with the ribs.