How to make it

  • Grind seeds in coffee grinder.
  • Crumble herbs between your two palms.
  • Whirl seeds and herbs and garlic in a food processor;
  • add oil and process until lumps are gone.
  • Rub evenly over the slab of ribs, massaging in.
  • Let rest at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
  • Prepare coals. A coal-chimney is excellent for this. White ash etc.
  • Pour coals into barbecue kettle, banking to one side.
  • Set ribs on the coal-less side.
  • Close the lid and leave the vent 1/3 open.
  • Turn every 30 minutes. Open the vent more, but not much more, if the heat seems to be dying down too much.
  • The ribs come off the grill when the meat starts to pull away from the bones, when you can turn the bone a bit, and when the meat exposed looks a bit reddish.
  • NOW the KEY!!
  • Wrap ribs tightly in aluminum foil, then place inside a large brown paper bag. Leave them there for at least 1 hour. This step is critical.
  • Cut 'em up and serve however you like.

Reviews & Comments 2

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    " It was excellent "
    pollymotzko ate it and said...
    Really nice recipe submission! I like this very much. I'll have to see what other yummy things are on your page!

    Polly Motzko
    Southern CA, USA
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Oh yeah....:)
    Was this review helpful? Yes Flag

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