Adapted from
French Grill: 125 Refined & Rustic Recipes by
Susan Herrmann Loomis
Although I've given instructions for cooking them on the stovetop, for this quantity of ribs, you may need two pans. We did one batch in a grill pan and the other in a cast iron skillet. If you only have one pan, you can keep the first batch warm on a baking sheet on in a baking dish, covered in foil in a moderately hot oven, while you cook the second batch or ribs. For best results, toast and grind your own cumin. It does make a difference although ground cumin can be used.
Susan's recipe uses baby back ribs. In France, we get
travers du porc. Like any grilled meat recipe, use the instructions for cooking as guidelines. If you see (or smell) the garlic burning, turn the ribs over, then turn them back again a few minutes later. The total cooking time was about 30 minutes on my stove.