Robert's Barbeque Baby Back Ribs

4 slabs of pork baby back ribs (about 7 ribs each)

Combine ingredients in a shallow baking dish that can hold the ribs. Rub the ribs and marinate in the refrigerator for eight hours or overnight, turning the ribs occasionally.

Remove ribs and bring to room temperature. Start fire. When coals are white, make a well by spreading the coals to the edge of the grill so that the ribs will cook by indirect heat. You want to avoid flare-ups. Transfer ribs to the grill and cook covered for 60 minutes, turning and basting with the marinade until done.

 White corn off the cob, sautéed in butter with minced Serrano chilies
Romano green beans, sautéed with red onion and tomato

Uncork a couple of bottles of 2004 Pellegrini Eight Cousin’s Zinfandel, and enjoy the meal with three of your closest friends.