Slow-Grilled Ribs

1. 1

   Start a not-too-fierce fire on a covered grill big enough to bank the coals to one side once they get hot (on a gas grill, turn the heat to medium on one side and keep it off on the other; if there are three burners, you can light the 2 side ones and cook in the middle).

2. 2

   When the grill is hot, put the spareribs on the less hot part of the grill, and cover the grill.

3. 3

   Walk away for about 30 minutes.

4. 4

   Turn the ribs and continue to cook them, adding to the fire if necessary.

5. 5

   They should be browning very slowly, firming up, and drying out.

6. 6

   When the meat begins to pull away from the bone and the meat between the bones is easily pierced with a thin-bladed knife, the meat is nearly done.

7. 7

   At this point you can cool the ribs slightly, then wrap well in foil and put in the refrigerator or continue to cook.

8. 8

   When youre ready to serve the ribs, brown them on both sides over direct heat, being careful not to burn them.

9. 9

   When theyre done, season them with salt and pepper and serve.

No additional tips available.