These ribs were pre-seasoned from the meat counter, but any rack of ribs rubbed with your favorite dry rub would be fantastic. I followed directions from Mark Bittman, but am now unable to find the exact recipe. He used a pan of woodchips in the bottom of his grill, to get a smoky flavor - I skipped that step.
The trick to amazing melt-in-your-mouth-ribs from the grill is to light one side of your BBQ, heat up the grill for about 15 minutes, throw your ribs on the un-lit side, and then turn the heat down as far as it will go. This method takes hours (at least 2.5-3), but the results are ridiculous. So tender, the marrow can be chewed out. So well done, the bones practically fall out of the meat.
I will definitely be trying this with my homemade "char siu" (Chinese BBQ) rib sauce. I'll let you know how it goes!
