Pre-heat Grill to 325°-350°F.
Mix together chili powder, cumin, paprika, onion powder, garlic powder, oregano, and cayenne.
Remove membrane from the back of the ribs, season the ribs with salt and then rub on the Mexican spice mixture.
Place ribs on a rack over a pan with water. Then place on grill and cook low and slow until ribs are tender. About 2.5-3 hours.
When ribs are tender, cut avocados in half and toss with olive oil, salt and pepper. Grill to get a little char on the outside. Finish avocados with a squeeze of lime.
Garnish ribs with cilantro and serve with grilled avocado and Co-op Spicy Roasted Corn and Black Bean Salad.