In medium sized bowl, stir together dry seasonings, then rub liberally onto the press corps rack of ribs. Place ribs bone-side down on the grill over low heat, drizzling occasionally with lemon juice. Slow-cook for about 1 1/2 hours, buttering up on both sides. When sweetened to taste, aroma should have a rich brown “nose”. Press until tender. Continue to press until juices run clear, do not pick bones. Work the press carefully, return to grill until warmed over, checking regularly to ensure heat does not get turned up. Serve with Cindy’s Napa Cabbage Slaw.
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