I started assembling all the ingredients and preparing dinner at 5:30 PM. I was finished by 7:45 PM (with more than a few breaks). I'd say that's pretty damn quick for ribs & cole slaw, unless you happen to eat out. Frankly, we've been some places that we'd have been lucky to get out of, in that amount of time.
1 Rack of Pork Spare Ribs
Your favorite *rub*
Your favorite Barbecue Sauce
1. The night before you're having the ribs, coat the ribs in your rub, cover, and refrigerate.
2. The day of cooking, be sure to remove the ribs from the fridge about 30 minutes before grilling, to allow the ribs to come to room temperature.
3. Brush on desired amount of barbeque sauce, coating both sides.
4. Prepare gas or charcoal grill, according to directions. When you cannot hold your hand a few inches above the fire, then it's ready. I normally use the second shelf, putting hickory chips on the bottom shelf, to give them some smoke, when using the gas grill. When I grill them on the charcoal grill, I just add the hickory chips to the coals, once they are ready.
5. On the gas grill 2nd shelf I cook them approximately 10 minutes per side. On the charcoal grill I usually cook the ribs about 5 minutes per side.
6. When they have sufficiently blackened (to taste, of course), I remove the ribs from the fire and entirely enclose the ribs in foil, making sure the seal is tight.
8. When you remove them from the oven they will be so tender & succulent, they will almost fall off the bone.