Terry's Barbecued Ribs
Theresa Liu knows a barbecue party has been a success when she sees lots of bare rib bones on each guest's plate. Ask the butcher to cut the rack in half lengthwise for appetizer-size portions. The ribs can be rubbed with the spice mixture up to one day ahead; wrap airtight and chill. Liu uses equal parts chipotle and pasilla chili powders, both available in the spice section of well-stocked supermarkets or Latino markets.