Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked in the upper rack of the grill if possible. After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed.

You will need to turn them quite a few times in order to cook the ribs without burning. I check the doneness of the ribs by cutting a piece in the thickest part of one rib and checking the color. I prefer them cooked when the internal flesh has a very light pink color without blood at all, but this is up to you.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

Bring it to boil, then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water, wine or etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Serve the ribs with the sauce in a separate bowl.

Bon Appetit!!

Submitted by: Luis De Santis-Venezuela