This is the way to get tender, moist ribs without burning them. They take some time, but not much attention.

　　

Ingredients

makes 4 to 8 servings

　　2 to 4 racks spareribs

　　Salt and freshly ground black pepper

　　

Step 1

Start a not-too-fierce fire on a covered grill big enough to bank the coals to one side once they get hot (on a gas grill, turn the heat to medium on one side and keep it off on the other; if there are three burners, you can light the 2 side ones and cook in the middle). When the grill is hot, put the spareribs on the less hot part of the grill, and cover the grill. Walk away for about 30 minutes.

　　

Step 2

Turn the ribs and continue to cook them, adding to the fire if necessary. They should be browning very slowly, firming up, and drying out. When the meat begins to pull away from the bone and the meat between the bones is easily pierced with a thin-bladed knife, the meat is nearly done. At this point you can cool the ribs slightly, then wrap well in foil and put in the refrigerator or continue to cook.

　　

Step 3

When you’re ready to serve the ribs, brown them on both sides over direct heat, being careful not to burn them. When they’re done, season them with salt and pepper and serve.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.