Mexican Spicy Sticky Ribs

* leave seeds in for more heat

Combine the four rub ingredients in a small bowl to blend, then pat the mixture all over the ribs. Cover with plastic wrap and refrigerate for at least 2-4 hours (or overnight).

Preheat the oven to 350 degrees F. Place the marinated ribs in a single layer in a baking pan, and pour in water to a depth of about 1/4 inch. Bake, uncovered, for 45 minutes. Cover with foil, and return to oven to bake for an additional 30 minutes.

Meanwhile, prepare the glaze: In a blender or food processor, combine all ingredients except the honey, and puree. Pour the mixture into a small saucepan and stir in the honey. Cook this mixture over low heat, stirring constantly and being careful not to burn, for 20 minutes.

To finish ribs in oven: turn up oven heat to 450 degrees F. Brush the ribs generously with the honey glaze, and bake for 10 minutes per side, basting with the honey glaze every 5 minutes.

To finish ribs on grill: generously coat the ribs with the honey glaze, and grill for 5 minutes per side, brushing frequently with additional glaze.

Allow ribs to stand for 10 minutes. Then cut the ribs apart and serve.

Recipe Source: "Too Hot Tamales," from Mesa Mexicana by Mary Sue Milliken and Susan Feniger (Morrow)