BARBECUED PORK RIBS WITH ROSEMARY BARBECUE SAUCE

· 1 or 2, 2 1/2 to 4 lb rack of ribs

· Kosher salt

· fresh ground black pepper

· granulated garlic, to taste

· Rosemary Barbecue Sauce (recipe below, prepared in advance)

Prepare the grill for indirect cooking.

Season the ribs on both sides with kosher salt, fresh ground black pepper, and granulated garlic to taste. Place them on the grate, rib side down, over a drip pan. Place the cover on the grill with the vents open wide and allow the ribs to roast for 1 1/2 to 2 hours. (If using briquettes, add 8 on each side every hour)

Brush on generous amounts of Rosemary Barbecue Sauce during the last 10 minutes of cooking.

Rosemary Barbecue Sauce

· 1 15 oz can of tomato sauce

· 1 cup ketchup

· 1/2 cup olive oil

· 1/2 cup Worchestershire sauce

· 1/2 cup red wine vinegar

· 1/2 cup dry red wine

· 1/2 cup firmly packed brown sugar

· 2 tbsp fresh or dry rosemary leaves

· 2 large cloves of garlic, minced

· 1 tsp fresh thyme, or 1/2 tsp dried

· 1 medium onion, chopped

· 1/4 cup of green pepper, chopped

Saute the onion and green pepper in one tablespoon of olive oil. Combine all of the ingredients in a 2 quart saucepan and slowly heat to the boiling point. Simmer for 20 minutes to blend the flavors.

You may either strain the sauce, or process in a food processor until smooth.

Sauce may be kept refrigerated for up to two weeks.