This is the easiest barbecue, and it’s absolutely delicious. If you have never eaten roasted garlic, you will be amazed at how sweet and subtle it is. When the pork ribs come off the grill, the soft cooked flesh of the garlic is squeezed out of the bulbs and rubbed all over the meat and onto thick bread slices like butter.
About an hour before cooking, season the ribs with the salt and pepper, then leave them on a platter to come to room temperature. Prepare a wood, charcoal, or gas grill for cooking. A gas grill should be set low and allowed to warm up. Coals should, be just ashen, totally gray but glowing orange from within.
Place the unpeeled garlic among the coals and the ribs on the grill, directly over the coals. Cover the grill and cook the ribs for 25 to 30 minutes on each side, turning them once. Remove the ribs and the garlic to a cutting board. Slice the bases off the garlic and squeeze the roasted garlic all over the ribs. Slice the ribs apart with a knife, pile on a platter, and serve.
© 1992 All rights reserved. Published by UNC Press.