Grilling pork ribs is so easy I wonder why I don’t do it more often. Get either baby back or spare ribs – country style are much better braised. Baby back are meatier and more tender I think. While getting the charcoal hot cut the rib racks into manageable sections and rub them down with a mixture of herbs, spices, and salt. I like cumin, oregano, pepper, coriander, allspice, cayenne, and so on. Pile the charcoal to one side of the grill and let it get good and hot, then sear the ribs right over the coals for a couple minutes. Once they’re a little browned I move them to the side opposite the coals and put the lid on with the vents wide open. If I have fresh herbs like thyme and rosemary I throw some of that on the ribs too. Turn them every 15 minutes or so, and I think they’re done after about 45 minutes.
