Tuscan Marinated Ribs Recipe

Steps

1. 1Prep. Pour the marinade and salt into a large zippered bag, zip and shake.
2. 2Cut the slab in half and add the halves to the bag, coat all sides, and toss them in the fridge for at least 1 hour, 6 is better. Every 30 minutes shake up the bag.
3. 3Fire up a smoker or setup a grill for 2-zone indirect heat and pre-heat to about 225°F (107°C). Do not add smoke. That's right, leave out the wood. We're going smokeless here. We want the pork and herb flavors to dominate.
4. 4Cook. Add the ribs to the smoker or the indirect heat side of the grill and allow them to roast slowly.
5. 5Every 30 minutes or so mop the meaty side of ribs with the marinade until it runs out. Continue to cook for about 5 hours until the surface cracks when you pick them up with tongs from one end, a.k.a. the "bend test". Click here to learn how to tell when the ribs are ready. Do not mop during the last 30 minutes to prevent contamination with microbes transferred from the meat to the marinade.
6. 6Serve. Remove the rack from the smoker or grill, slice, and serve un-sauced. For an extra treat, serve with caramelized onions and a little balsamic vinegar drizzled on top.