Instructions: In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.

Place steaks in center of cooking grate. Grill 10 minutes for medium (160 degrees) or 12 to 14 minutes for well-done (170 degrees), turning once halfway through grilling time.

This recipe yields 8 servings.

Wine Recommendation: A drier Riesling will support the herbs in this dish without competing with them. Try one from the Mosel valley.

Beer Recommendation: Try a dark, creamy beer with fortitude to support these spicy flavors; a German Altbier or an American old style.

Comments: Ask your butcher to cut these steaks 3/4-inch thick. Serve with Hot German Potato Salad (see recipe) and a cucumber salad.

Note: Three to four pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1 1/4 to 1 1/2 hours or until well-done (170 degrees).

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