The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	4	Servings

INGREDIENTS

1	tb	Cumin
1	tb	Thyme
1	ts	Salt
1 1/2	ts	Black pepper
1	ds	Cayenne pepper
1	ts	Garlic powder

INSTRUCTIONS

Mix together ingredients. Remove the membrane from the underside of the
ribs. Sprinkle ribs with spices--make more if you have to--and let marinade
for as long as you want. Use a barbecue grill with the coals on the sides
(a dome shape grill works well). Stand up the ribs in a rib rack (available
at most hardware stores, but I've also made them out of coat hangers) in
the center of the grill. The convection effect of the coals on the side
will cook the ribs very well. Keep the temperature as low as possible
(about 200 F if you can) and feed the coals every half hour. Once they're
done (about 1 1/2 hr-> 2 hrs) you can put barbecue sauce on them, although
the purist always serves the sauce on the side.
PS: make sure you don't put the ribs directly over the coals--the fat from
them will cause a fire and burn the ribs.
[email protected]
(JOHN HUBBARD)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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