Island Style Baby Back Ribs

Chamorro ribs are the Diaz family specialty, and for the holidays this year we decided to do the usual turkey and fixing's on X-mas eve and BBQ on X-mas day.  But these aren't your ordinary ribs and sauce.  These are an island favorite that you'll find at any fiesta on Guam.  We don't cook em' low and slow or use smoke with our ribs, instead we use a tenderizing marinade to help break down the tough fibers and it produces a unique and awesome flavor.  These are my family's favorite way to prepare ribs and honestly the easiest, since you don't have to smoke them or do a complex rub and sauce.  We really decided to cook ribs this holiday because my older brother, Paul, and his family don't eat a lot of turkey or red meat.  In fact, it's the only pork or meat he actually eats besides boneless chicken breasts.  Hey, no complaints here, my wife and son are crazy about these ribs, as is my other brother, Mike.  This is the first time in about 3 years we've had all the siblings and their families together for the holidays up here in Bremerton.  Just remember to marinate the meat for at least 8 hours, but like usual, overnight is way better.

For the Ribs:
3 Racks Baby Back Pork Ribs
1 - 20 oz Bottle Low Sodium Soy Sauce
1 1/2 Cups Freshly Squeezed Lemon Juice
1 - 12 oz Bottle Corona Beer
2 Yellow Onions, Peeled and Largely Sliced
1 1/2 Tbs Granulated Sugar
1 Tbs Freshly Chopped Garlic
1 tsp Freshly Ground Black Pepper

Combine all the ingredients in a very large rectangle plastic container with a tight fitting lid.  Use a potato masher to push on the onions in the marinade to release their flavor.  Mix well.  Cut the ribs into 1/3's so that they will cook faster and will be easier to handle during cooking.  Add the ribs to the marinade, toss them around good so that the marinade coats all of them.  It's OK if not all of them will submerge in the juices.  Place in the refrigerator overnight.  Make sure to rotate the pieces from top to bottom a few times so the marinade penetrates the meat evenly.

Prepare your gas grill to medium high heat (between 375 and 425 degrees), or if you are using charcoal use about half a medium bag of quick light charcoal and burn till they are white hot.  Be sure to spread them out even around the edges, leaving a little more in the center so you will have hot and cooler spots to move the meat around.  Grill the sections for about 12 to 15 minutes per side, or until the juices run clear when you cut them into individual serving pieces.  Now, we always love the little burnt "bark" pieces on BBQ meat, but you don't want all the pieces burnt black.  So I usually close the lid for about 5 minutes at a time and then check the meat and rotate to cooler spots on the grill and flip so they won't burn.  Nice thing about gas is you can adjust the heat and cool spots.  If your using charcoal, the edges will be cooler so that's the best place to rotate the meat to.  When the meat is cooked through, cut them into serving pieces and devour!

Note:  For the best flavor, use a charcoal grill, but only if you are experienced since it's a lot easier to burn the ribs if you don't use them often.