In a bowl, combine all the ingredients for the dry rub.Coat the ribs in the dry rub.Cover the ribs in aluminum foil and marinate in the fridge for 24 hours.Preheat the oven to 325°F.Place the covered ribs on a baking sheet and cook in the oven for 2 hours.Preheat the BBQ.Pour the oil into a small pot and cook the jalapeno and garlic on high for 2 minutes.Add the chili powder and cumin. Mix while making sure to scrape the bottom of the pot for 1 minute.Add the chili sauce, salsa, maple syrup, and hot sauce or Thai chili pepper.Bring the sauce to a boil on the BBQ.Remove the ribs from the aluminum foil and place them on the grill. Baste with the sauce.Cook both sides of the ribs for 10 minutes.Top with the chopped cilantro and corn kernels.Source: Max l'Affamé

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For the dry Marinade 3 tablespoon (45 ml) brown sugar 1 tablespoon (15 ml) Irresistibles chili powder 1 tablespoon (15 ml) Irresistibles cumin powder 1/2 teaspoon (2,5 ml) Irresistibles paprika 1 pinch Irresistibles cayenne pepper 1/2 teaspoon (2,5 ml) Irresistibles dried oregano 1 teaspoon (5 ml) Irresistibles ground coriander 1/2 teaspoon (2,5 ml) Irresistibles onion powder 1/2 teaspoon (5 ml) Irresistibles garlic salt To taste salt and pepper 3 lbs beef ribs (6 ribs) For the Mexican style sauce 1 tablespoon (15 ml) vegetable oil 1 jalapeño pepper diced 1 garlic clove chopped 1 teaspoon (5 ml) Irresistibles chili powder 1 teaspoon (5 ml) Irresistibles cumin powder 1/2 cup (125 ml) chili sauce 1/2 cup (125 ml) store bought salsa 1/2 cup (125 ml) Irresistibles maple syrup 1 teaspoon (5 ml) Sriracha (red-hot) sauce or 1 small red Thaï Chili pepper To taste salt and pepper