Family friend Jack Winberg isĀ famous for his ribs. He uses fresh (not frozen) lean back ribs and likes them best from McEwan's in Toronto.
Makes 6 to 8 servings
1. Combine oregano, garlic, mustard, pepper and cayenne. Sprinkle lightly on the underside of ribs and generously on top side. Marinate in the refrigerator for one to two hours. (Jack says it seems like a lot of rub but some of it falls off when you barbecue.)
2. Heat grill to approximately 600F. Sear both sides 8 to 10 minutes in total. Remove ribs to the top rack so that ribs will continue to "bake" but not burn. Reduce heat to low (about 300F), close lid and cook 20 minutes longer. Or, turn off the burners on one side, move the ribs to that side and turn the burners to low on the other side creating a medium-low "oven".
3. Meanwhile combine the three sauces. Move ribs back to the grill, brush sauce on both sides and cook until heated thoroughly, turning once. Brush again if you have more sauce. Cook approximately 5 minutes.
4. Cut racks into individual ribs and serve on a wooden platter.
* There is a very thin membrane on the underneath side of each rack of ribs called the fascia. If it is removed, the ribs will be more tender. Ask the butcher to remove it (sometimes it is already removed) or do it yourself by scraping a bit of the membrane away from the bones and holding the rack securely in one hand with a paper towel to prevent slipping and the little piece of membrane in the other hand (also with a paper towel) and rip it off.