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Ok, here we go...
Marinade over night (at least) in red wine, olive oil, onion, garlic, sage, rosemary, and parsley.
Rub: 8 parts brown sugar, 3 parts salt, 1 part chili powder, and one part of whatever combination of spices you like. I use curry, onoin powder, ground pepper, ground red chili pepper, paprika, and whatever I might have in my drawer at the time.
Rub country style ribs down and grill on the lowest heat you can get your charcole grill on for 2-3 hours. I like to throw fresh sage and rosemary on the coals every whipstich so they kind of smoke up on the meat.
Sauce: 3 parts ketchup, 1 part brown sugar, about 1/4 part red wine, and to taste: balsamic vinigar, curry, ground black pepper, liquid smoke, onion powder, garlic powder, paprika, salt, and ground red chili pepper.
Start brushing on the sauce with about 30-45 minutes left in cooking at about 10 or 15 minute intervals to make the sauce all thick and sticky when done.
Presentation(and this is what I did for the contest, but hell, a clean plate and lots of napki are good enough for me): On a round platter, arrange red leaf lettuce in a circle around the platter so the red part of the leaves just stick over the edge of the platter. Then arrange spaghetti squash ( I grilled some of that that day for this) in a circle around the platter then arrange the ribs in the center. You see from the center; ribs, squash, the the red part of the lettuce. I you do nthis right you have enough room to put six wedges of ripe red tomato around the ribs in the 12:00, 2:00, 4:00, 6:00, 8:00, & 10:00 positions. Through some chopped parsley on top and stand up a couple sprigs of rosemary on the center between two ribs.
There you have it...ENJOY!!
McPat
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