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Indian Tandoori Ribs

2 slabs pork spareribs
2 8 ounce cart plain yogurt
2 cloves garlic -- crushed
3 tablespoons grated ginger root
2 jalapeno peppers -- seeded
1/2 cup fresh cilantro leaves
1 tablespoon ground cumin
Red food coloring

Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender container; purée.

Add a few drops of red food coloring.

Place ribs in large plastic bag, coat with marinade, seal bag and refrigerate overnight. Build medium-hot banked fire in kettle-style grill.

Drain ribs from marinade and place over drip pan; close grill hood and grill for 1 1/2 hours, until ribs are tender.

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