Barbecue Paste

3 tablespoons ground cumin
2 tablespoons California chili powder
1 tablespoon pasilla chili powder
2 tablespoons ground thyme
1-1/2 tablespoons garlic powder
1 tablespoon ground celery seed
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon black pepper
1 teaspoon salt [4.8 g]
2 tablespoons packed brown sugar
1-1/2 cups very strong coffee [375 ml]
1 tablespoon Worcestershire sauce
2 tablespoons black molasses [42 g]
1-1/8 teaspoons liquid smoke
4 beef bouillon cubes
8 racks pork baby back ribs (about 12 pounds) [6 kg]
1 cup hickory wood chips (optional)
Barbecue sauce for serving

Preparation
To make the barbecue paste: Combine all the spices and the brown sugar in a
small bowl and set aside.

Combine the remaining paste ingredients in a medium saucepan and cook over
medium-low heat, stirring occasionally, until the bouillon cubes dissolve,
3 to 5 minutes. Slowly add the spice mixture, stirring constantly, until
thoroughly combined. Remove from the heat and set aside for 5 minutes to
cool.

Thoroughly rub the ribs with the paste. Place the ribs in a deep, wide pan,
cover with plastic wrap, and refrigerate for at least 5 hours or overnight.

If you have any barbeque paste left over, cover and refrigerate it.

Prepare a fire in a charcoal grill. If using the hickory chips, soak them
in water to cover. When the coals are at medium-low heat, drain the chips
(if using) and sprinkle half of them over the coals. Place the ribs on the
cooking rack, cover the grill, partially open the vents, and cook for 30 to
40 minutes, turning frequently. Sprinkle the remaining hickory chips over
the coals after 20 minutes.

Remove the ribs from the grill and serve dry or with a favorite barbecue
sauce on the side.