There are so many different styles of grill, barbecue and smoker out there now that I am not going to try and offer specifics about how to cook ribs. Follow the methods that work best for your particular piece of equipment. I will say that it would probably be best to cook them with indirect heat, at least at first, so as to avoid flare- or flame-ups, and burn them. They were especially good cooked with mesquite hardwood charcoal. Without further ado...
MISSION-STYLE PORK RIBS
6 pounds country-style pork ribs, trimmed of any excessive fat as needed
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/3 cup dry red wine
8 large cloves garlic, crushed and peeled
1½ tablespoons dried thyme
1½ tablespoons dried oregano
1½ tablespoons dried marjoram
2 teaspoons dried rosemary
1 tablespoon sea salt
3 tablespoons sweet paprika, mild California or mild New Mexico chile powder
2 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
2 teaspoons freshly ground black peppercorns
1 teaspoon hot red pepper flakes, or to taste
A little olive or vegetable oil, for greasing the grill rack
Combine all ingredients, from the olive oil to the red pepper flakes, in a blender or food processor and puree. Pour over the ribs and toss to coat the ribs thoroughly. Marinate in the refrigerator for at least 6 hours or overnight.
At least an hour before cooking, remove the ribs from the refrigerator, allowing them to warm somewhat.
Start your grill or barbecue. When at the appropriate stage for cooking, oil the rack of your barbecue. Five to ten minutes later, add the ribs, shaking any excess marinade back into the container. Best cooked, initially, over indirect heat to avoid flame- or flare-ups that will burn the ribs early on. Cook, turning as needed, until done.
You may brush excess marinade on the ribs as desired. This recipe does not produce a great deal of extra. If that is desired, increase quantities as needed. Number of servings is dependent on the size of the ribs.
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