Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Ingredients

• 4 lbs. of thick and meaty pork
  belly ribs
• BBQ sauce (smoked variety)
• Red wine
• Ketchup
• Worcestershire sauce
• Honey
• Rosemary fresh leaves
• Oregano flakes
• Salt & pepper to taste
• Corn starch or flour

No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)

Preparation

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.

Cooking Method

After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.

You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!

There is nothing like a slab of ribs in the summer made with this special BBQ pork ribs recipe

Article Source: EzineArticles.com

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