Rub your ribs . . .

This is a truly barbaric recipe, one that, I suspect, could bring even vegans over to the dark side . . .

Make a rub of: 1 T. brown sugar, 1 T. chili powder, salt, pepper, and 1 T. sweet paprika (you may increase it IF you use more meat.

Rub it over your favorite type of pork ribs (you may brine the ribs in a solution of 1c. each salt and sugar in 2 gallons water if you wish for several hours - if you do this pat the ribs dry).

Slowly cook the ribs in a 300-325 degree oven for three hours.

Slathering with your favorite barbeque sauce (I like Sweet Baby Rays), put the ribs on a medium hot grill for about five minutes to a side, copiously basting with the sauce - be careful that your meat is not SO tender that it falls apart on the grill - you'll need to babysit the meat periodically in the oven - also be sure that it doesn't burn on the grill!)

You can also do this same thing with beef brisket (skip the brining).

I have tried it too, with excellent result, with a pork butt shoulder cut. However if you do this to pork butt rather than put it on the grill at the end, simply break the meat apart, slather it with the sauce, and put it under the broiler for 3-4 minutes until the sauce develops a nice bubbly glaze. Presto - Carolina Pig Roast!