Pork Ribs Roasted on the Grill

Serves: 8

Preparation time: 15 minutes

Marinating time: Overnight

Cooking time: 4 hours

This makes fall-off-the-bone ribs that are great even without any sauces. You need a covered grill for this, an oven thermometer and an afternoon. And it is a definite crowd pleaser.

• Three slabs of pork ribs
• Olive oil for basting
• Barbecue sauce (See recipe below)

FOR THE RUB

• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion salt
• 1/8 teaspoon thyme

1. Mix together the paprika, salt, sugar, black pepper, garlic powder, onion salt, cayenne pepper and thyme to make the rub.
2. Remove the thin membrane of fat from the back side of the ribs. If you can get a hold of it, it peels off easily. Removing it allows the rub and sauce to penetrate the meat better.
3. Slather the rub it on the ribs liberally, wrap them in plastic wrap and refrigerate overnight. (But even an hour or so will improve the flavor.)
4. About four hours before you want to eat, turn the heat on the grill to high for 10 or 15 minutes. You want it hot enough to quickly brown chicken - 500°F or so. (If can hold your hand about three inches over the grill for only a second or two before you have to pull it back the temperature is about right.)
5. Sear the meat on both sides—three to five minutes per side
6. Then turn off all but one burner and move the meat to the side so it’s not over the flame. Adjust the flame so that the temperature when the cover is down stays between 250°F and 275°F. If your grill isn’t equipped with an oven thermometer add it to your shopping list.
7. Turn the meat about every 30 minutes, basting with olive oil as needed to keep it moist.
8. After about three-and-a-half hours check the meat with a meat thermometer. It should be at about 170°F. Crank up the heat to 325°F for the last 15 minutes or so and baste with any barbecue sauce you might be using. If you baste it much earlier than that, the honey in the sauce will burn.

Barbecue Sauce

If you're going to pass yourself off as a budding gourmet cook, you must have your own barbecue sauce. Until you develop your own, use this one. It's, easy, sure-fire and tastes great. The trick is in the long, slow cooking of the onions. The longer the better.

• 2 tablespoons olive oil
• 1 large onion
• 1 garlic clove
• 1 beef bouillon cube
• ½ cup water
• 3 ounces of tomato paste
• ½ cup red wine
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• 2 tablespoons honey
• 2 teaspoons Tabasco
• 2 teaspoons of salt
• 1 ½ teaspoon liquid smoke

1. Heat the olive oil in a two-quart pan.

2. Mince a fist-sized onion and add it to the oil. Reduce the heat to a simmer and cook, over low heat, for at least 15 minutes, stirring occasionally.

3. While the onions are cooking, dissolve a beef bullion cube in ? cup of water and mince a clove of garlic.

4. When the onions are finished simmering, add a clove of minced garlic and simmer for another minute.

5. Then add the beef broth and the rest of the ingredients in order, stirring after each to be sure they are incorporated evenly.

6. Simmer on low heat for 30-45 minutes until it's fairly thick. Stir occasionally to make sure it doesn't burn.

7. Slather on chicken, ribs or anything else you want to put on the grill, but don't do it until the last 30 minutes or so, otherwise the sugar in the honey will burn. Serve the rest with the meal.