- 3 Tbsp ground cumin
- 2 Tbsp brown sugar, packed
- 2 Tbsp chili powder
- 2 Tbsp salt
- 1 Tbsp black pepper
- 1 Tbsp cayenne pepper
- 1 Tbsp ground coriander
- 1 Tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 cup oil
Fig BBQ Sauce:
- 3 Tbsp butter
- 1 large onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- 2 Tbsp minced garlic
- 1 cup chopped California Dried Mission Figs
- 1/2 cup balsamic vinegar
- 1/4 cup + 2 Tbsp molasses
- 1/4 cup apple cider vinegar
- 1/4 cup tomato paste
- 2 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 2 racks baby back ribs (approx. 2lb each)
- 8 California Dried Mission Figs
- 2 Tbsp chopped fresh parsley
Spice Mix: In small bowl, stir together cumin, brown sugar, chili powder, salt, black pepper, cayenne pepper, coriander, paprika, oregano and oil.
Fig BBQ Sauce: In medium saucepan set over medium heat, melt butter. Add onion, jalapeño and garlic and cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in 4 Tbsp spice mixture. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in 2 cups water, figs, balsamic vinegar, molasses, apple cider vinegar, tomato paste, mustard and Worcestershire sauce; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until thickened. Transfer BBQ sauce to blender and pulse until smooth. Let cool completely. Refrigerate until ready to use.
Ribs: Rub spice mixture evenly all over each rack of ribs. Transfer to resealable plastic bag, add 1 1/2 cups fig BBQ sauce, seal and shake to coat; refrigerate overnight.
Preheat grill to 300° Turn off burners on one side of grill; decrease temperature to low heat on remaining burners.
Wrap marinated ribs in tinfoil and transfer to heated side of grill. Cover grill and cook ribs, flipping every 30 minutes, for 2 1/2 to 3 hours or until meat is tender.
Unwrap ribs and transfer to direct heat. Grill, turning and basting with remaining fig BBQ sauce, for 8 to 10 minutes or until well glazed and BBQ sauce has started to caramelize. A few minutes before ribs are ready, add figs to grill and cook for 3 to 5 minutes or until grill-marked.
Cut ribs into 2-rib portions and slice figs; arrange on a platter. Garnish with parsley and serve with remaining BBQ sauce.
TIP: Alternatively, wrap spice-marinated ribs in double layer of tinfoil. Place on baking sheet and bake in preheated 300ºF oven. Bake for 2 to 2 1/2 hours or until meat is very tender and just starting to fall off the bone. Remove ribs from foil and brush with BBQ sauce. Broil for 3 to 4 minutes or until well glazed and BBQ sauce starts to caramelize.