Romy's Ribs with Philipino Seasonings

Tonight we'll be making our favorite rib recipe. I'll provide the recipe and instruction here, for those who are inspired to create something amazing...

First, purchase baby back ribs and cut them into four to five rib racks. Brine the racks in salted water (1/4 cup salt to gallon of water) for 2-5 hours. You can add brown sugar and tabasco to the brine (1/2 cup and 3 tbs).

Create the marinade... 1/2 cup soy, juice and grated zest of 1 orange, 1 lime and one lemon, 2 stalks fresh lemongrass, 1 tbs fresh minced ginger, 2 cloves garlic minced... put everything into a blender until you have a smooth puree...marinade racks in this combo for 3-8 hours. DON'T CHEAT ON THE INGREDIENTS.

Create the rub... 1 tbs paprika, 2 tsp sichuan peppercorns, 2 tsps corriander seeds, 2 tsps cumin seeds, 2 tsps mustard seeds, 1 dried hot red chile pepper, 2 tsps light brown sugar, 2 tsps salt... after marinading ribs, pat try with paper towel rub above combined ingredients into ribs... should be a paste covering meaty part of ribs. DON'T CHEAT ON INGREDIENTS.

Put ribs on gas or charcoal grill and heat in-directly on low setting/temperature. Do not place over the flame or heat. Let BBQ for 3-4 hours and until ribs turn a dark color and the meat is clearly pulling back from the bone. The end result should be meat that pulls off the ribs with your fingers and is succulent, with no pink.

THESE ARE INCREDIBLE RIBS... serve with a cole slaw and thin sliced and roasted yams, or whatever else entices you.