Memphis dry ribs

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.

2. Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)

6. If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.

Memphis Creamy Coleslaw: In a large bowl combine 1/2 cup mayonnaise, 2 tablespoons dill or sweet pickle juice, 1 teaspoon sugar, 1/2 teaspoon lemon-pepper seasoning, and 1/4 teaspoon salt. Stir in 4 to 5 cups packaged shredded cabbage with carrot (coleslaw mix) and 1/2 cup chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings. (Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.)