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1. Put the ribs in a large stockpot. Add cold water
to cover the salt and bring to a boil over high heat.
Reduce the heat to medium-low, skim the foam, cover
partially, and simmer for about 1 1/2 hours, or until
fork tender. Drain and set aside until cool enough to
handle.
2. Combine the oil, tomato paste, sherry, onion, garlic,
brown sugar, Worcestershire sauce, and honey in a glass
or ceramic bowl and whisk until mixed. Rub the mixture
into the meat, cover, and set aside for no longer than
45 minutes at room temperature or for as long as 4 hours
refrigerated.
3. Prepare a charcoal or gas grill. Lightly spray the
grill rack with vegetable oil cooking spray. The coals
should be moderately hot to hot.
4. Lift the ribs from the marinade. Transfer the marinade
to a saucepan and cook over medium-high heat until boiling.
Reduce the heat to medium and simmer briskly for 5 minutes.
Cover and keep warm.
5. Put the ribs on the grill, meat side down, cover
and grill for about 10 minutes. Turn and grill for 8
to 10 minutes longer, or until nicely browned. Cut between
the ribs and serve with the marinade.
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