I just hate dry-hard ribs. I pre boil them for a few reasons like: I have high cholesterol & by boiling the ribs for 8 to 10 minutes, most of the fat goes into the boiling water; another reason is that I love ribs that are so soft that you dont need a knife to eat them. Also, I boil the whole package when I return from the supermarket. Then I divide it in portions in a zip lock envelope with a Criollo Marinade which consists of crushed garlic, salt & pepper, some chopped cilantro & oregano & some oil & vinegar. The marinade is prepared in the Processor & kept in the refrigerator for its use. When I need the already pre boiled ribs (already marinated), I take them out from the refrigerator & leave them at room temperature for at least 1/2 hour. Then, I put them in the coal grill or at the oven to bake and during the last 10 minutes (at slow 300 F if baking, or indirect heat if coal grilling) I add some BBQ sauce, spreaded with a brush over the ribs. They are delicious at least for me & my guests.

But remember Martin, this is a matter of particular taste. For me these are the best, for others, this is a heretic procedure.

Gladys/PR