Preparation:
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. |
