Submitted by: Scott Wagner
- 1 Rack of pork ribs
- Cayenne red pepper (to taste)
- 1 tablespoons dry mint
- Salt (to taste)
- 1 cup dry white wine
- Hickory Chips for the grill
- 1 cup of your favorite BBQ sauce (I use "Bone Suckin Sauce")
Preheat the over to 350 F. Put the salt and red pepper on the ribs, dont be afraid to use the pepper, it wont be that hot once everything has cooked. Pat the mint onto the ribs. Place the ribs in a pan or large cookie sheet that can hold the liquid, about one inch deep minimum. Pour the wine and one cup of water around the ribs (not over, you'll wash off the seasoning). Cook in the preheated oven for about an hour, turn once so both sides stay moist. (This pre-cooking will make the ribs tender
theyre even better if you cook at 300 F for 1 ½ hours instead). Soak the hickory chips in a bowl of water while youre pre-cooking the ribs.
Heat up the grill when the ribs are done with the pre cooking process. Take the hickory chips out of the water and place them in some tin foil and put the right on the charcoal (or lava bricks if you have a gas grill like I do). Let the wood chips start to smoke before you add the ribs to the grill. You want medium to low heat and good smoke for flavor, the longer they are on the grill, without burning, the better. Coat the ribs with BBQ sauce and put them on the top rack of the grill. Turn them and add more sauce as needed. Theyre ready when you cant stand it anymore!
Cook one rack of ribs per person.