-
1
1. Remove the membrane on the back of the ribs by prying up a corner and pulling firmly and evenly away from the ribs. You can use a paper towel to give you a firmer grip as the membrane tends to be greasy. Cut the ribs into 2 or 3 rib cutlets. Rinse the ribs and place in a large roasting pan.
-
2
2. Cover the ribs in the roasting pan with water. Add the vinegar and salt. Place over a medium-low flame and watch that the water does not boil.
-
3
3. Poach the ribs for 30-40 mins. for pork, or about one hour for beef. Depending on the size of the pan, you may have to turn ribs on the top over to make sure they cook properly.
-
4
4. After the ribs are done, remove them from the pan and let cool for about 10 mins. When they are handleable, generously rub them all over with the dry spice rub.
-
5
5. It's time to fire up the grill. I prefer to use mesquite wood as it imparts the meat with a wonderful smoky flavor, but regular charcoal or mesquite charcoal briquets work well also. When the charcoal has turned half white and the flames are gone, place the ribs on the grill and cover. If you have a vent on top, half close it. Cook for about 15 mins and turn over. Repeat until the ribs are a nice golden brown.
-
6
6. Remove the ribs to large roasting pan lined with heavy foil. Preheat the oven to 300u00b0F. Use your favorite barbecue sauce. (I personally use Everett & Jones' barbecue sauce which comes in mild, medium and hot. If you live in the Bay Area you can buy it at Long's Drugs, Albertson's, and Everett & Jones' restaurant in Jack London Square, Oakland. You can also buy it online at http://super-que.com. It's pure perfection!)
-
7
7. For easy application, pour the sauce into a large shall bowl and dip the ribs, covering liberally. Place ribs back into the roasting pan and cover tightly with heavy foil.
-
8
8. Bake in oven for approximately 30 mins. Enjoy!
