Rucksack Ribs

Ingredients

Makes: 6 servings

Cook: 2 hours

• 4 pounds meaty pork spareribs

• 2 tablespoons Chinese 5-spice powder

• 1 tablespoon packed brown sugar

• 2 teaspoons salt

Directions

Lay a very large piece of extra-wide heavy-duty aluminum foil (6 inches longer on each side than the length of rack of ribs) on a work surface. Place the ribs on the foil.

In a small bowl combine 5-spice powder, brown sugar, and salt. Rub spice mixture evenly all over top of ribs.

Carefully bring the long ends of the foil together and roll/wrap tightly to create a sealed packet that tents over the top of the ribs (foil does not touch the ribs). Roll up the short ends of the foil packet to seal tightly.

Place the wrapped ribs over indirect heat on grill and cook for 2 to 21/2 hours.

Carefully unwrap ribs. Grill over direct heat for 10 to 15 minutes, turning once, until ribs are crisped and browned on the outside.

Remove from grill and let rest 5 minutes. Cut ribs between bones to serve.