INGREDIENTS

INSTRUCTIONS

For the marinade, whisk all liquid ingredients until blended. Remove
the thin membrane from the under side of the ribs, this will allow
the fat to render while cooking. If you do not remove the membrane
you will have a fattier rib instead of the lean finger meat of the
rib. Place the ribs in a shallow non reactive container or a large
plastic storage bag. Pour the marinade over the ribs and refrigerate
overnight, turn a few times every 4-6 hours so all of the rib surface
is covered with the marinade.
Remove the ribs from the container and place on paper towels to dry
off the marinade before lighting the grill. Discard the remaining
marinade. Place charcoal in a pyramid shape and light with either
lighter fluid, electric starter or chimney starter. When the coals
turn gray place them to one side of the grill. Add an additional
12-15 briquettes to the hot coals. The ribs will be cooked using the
indirect method at 225 degrees. Place an aluminum pan filled with hot
water next to the coals. Spray the grid with a non-stick spray and
let grid heat over the hot coals. Place the ribs bone side down above
the water pan on the heated grid or place ribs in a "rib rack" above
the water pan. Cover the grill, place bottom vents open halfway and
cover vent open halfway as well. Cook for 4 and a half hours or until
the ribs can fold back or move up the bone. You will need to add lit
charcoal, approximately 8-12 briquettes to the hot coals every hour,
so using a chimney starter would work best for this.
If a sauce is desired, brush the ribs with your favorite barbecue
sauce during the last ten minutes of cooking. If you sauce prior to
this it will burn. Try without the sauce, it is very flavorful!!
Suggested Wine: A very cold beer
Recipe by: Larry Gerber
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