Spring and summer call for barbecue, and this is a perfect dish to make on an afternoon when you have time to let the ribs slow cook for several hours. Just relax with a beer, and they’re ready before you know it.
Start by making a marinade with balsamic vinegar, olive oil, minced garlic, chopped rosemary, cumin, a bit of honey, a splash of soy sauce (not too much), salt, and pepper. Next, rub the marinade over the ribs, and let them marinate for at least 30 minutes.
When the ribs have had a chance to marinate for a bit, remove them from the marinade, then sprinkle more cumin, salt, and pepper on both sides.
Place these on your grill (not over a direct flame or coals), and cook these covered at low to medium heat for 3-4 hours.
Baste the ribs and flip them a couple of times during cooking.
When the ribs are done, let them rest for 10-15 minutes before cutting, serve, and enjoy.