Spicy pork ribs

Spicy pork ribs

Photograph by Jim Henkins

SERVES 8
TIME 1 hour, plus at least 8 hours to marinate

Ingredients
3/4 cup harissa paste*
3 tbsp. fresh lemon juice
1 tbsp. minced garlic
2 slabs baby back ribs (about 1 1/2 lbs. each)
Kosher salt and freshly ground black pepper
2 bottles (12 oz. each) of beer, any type

Directions
1. In a small bowl, stir together harissa, lemon juice, and garlic. Set aside.

2. Rinse ribs and pat dry. Use a dull butter knife to loosen the thin, papery membrane that runs along the underside, then pull it off with your fingers. Rub ribs generously on both sides with salt and pepper, then slather all over with harissa rub. Wrap ribs in plastic wrap and marinate, refrigerated, for at least 8 and up to 24 hours.

3. Set up a charcoal or gas grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Place ribs, bone side down, on cooking grate, not over heat source; close lid. Cook, basting gently with beer on both sides every 10 minutes (set ribs bone side down again each time), until ribs are tender and cooked through and meat has shrunk back from ends of the bones, 40 to 50 minutes total. Try to keep harissa paste on the ribs while basting. Serve ribs hot.

*Harissa is available at gourmet markets, Middle Eastern markets, and Whole Foods stores.

PER SERVING 330 Cal., 71% (234 Cal.) from fat; 20 g protein; 26 g fat (9 g sat.); 3.2 g carbo (0 g fiber); 242 mg sodium; 97 mg chol.

Serve with Venge "Scout's Honor" Zinfandel Blend (Napa Valley)