Barbecued Ribs with Roast Garlic

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.

spareribs, at least 1 pound per person
salt and freshly ground black pepper to taste
several whole heads of garlic, about 2 per person

About an hour before cooking, season the ribs with 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 gill 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.


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