<http://schema.org/recipeInstructions>
"Preheat one side of grill on medium (or if oven-roasting, preheat oven to 325\u00B0F 160\u00B0C).\r\n\r\nIn small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. \r\n\r\nGrind cumin, coriander and cinnamon stick in a spice mill until fine. Combine all spices together.\r\n\r\nTo prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery). Rub spice rub over top and underside of ribs, rubbing in well with hands.\r\n\r\nPlace ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch, as they are not in contact with direct heat). \r\n\r\nCook for 1 \u00BD to 2 \u00BD hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.\r\n\r\nSlice ribs and place on a platter to serve.\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/dry-rub-barbecue-side-ribs.html>