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["For the marinade, whisk all liquid ingredients till blended.", "Remove the thin membrane from the under side of the ribs, this will allow the fat to render while cooking.", "If you don't 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 possibly a large plastic storage bag.", "Pour the marinade over the ribs and chill overnight, turn a few times every 4-6 hrs 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.", "Throw away the remaining marinade.", "Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or possibly chimney starter.", "When the coals turn gray place them to one side of the grill.", "Add in an additional 12-15 briquettes to the warm coals.", "The ribs will be cooked using the indirect method at 225 degrees.", "Place an aluminum pan filled with warm water next to the coals.", "Spray the grid with a non-stick spray and let grid heat over the warm coals.", "Place the ribs bone side down above the water pan on the heated grid or possibly 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 hrs or possibly till the ribs can fold back or possibly move up the bone.", "You will need to add in lit charcoal, approximately 8-12 briquettes to the warm 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 min of cooking.", "If you sauce prior to this it will burn.", "Try without the sauce, it is very flavorful!", "!", "Suggested Wine: A very cool beer"]
