• I usually get the fire going first, pour a glass of wine and start the prep, which is pretty simple.
• Cut each rack of ribs into halves.
• Cut the garlic cloves in half and rub onto every square inch of pork. Sprinkle salt and pepper over the racks (for me it's hard to over salt any piece of pork heading for the grill.)
• Finely chop the fresh rosemary and sprinkle judiciously on the meat side only of the ribs; just enough to add some green color and nuanced flavor.
• Return to your coals and dump them, forming a medium to hot pyre in the center of the grill.
• Place the 4 half racks, rib side down around the pyre and not directly over it.
• Look at your watch and let 6 minutes pass before turning the racks 180 degrees, keeping the rib side down.
• 6 more minutes and you turn the ribs over onto the meat side.
• Same deal here, keeping the racks in close proximity to the pyre for 6 minutes.
• Finally turn the racks 180 degrees for the final 6 minutes, pull off, lelt them rest, cut up, and drizzle with your favorite olive oil, maybe a squeeze of meyer lemon, a final dusting of rosemary and serve.
• You know your grill, so the intervals may be longer or shorter than 6 minutes but regardless, this will cook the ribs completely with lots of juicy flavor to chow through.
• Also, pig + fat + fire = burnt, so keep an eye on your flame. Thats it!

CAUTION:

• This recipe will cause an uproar amongst the slow-cooked, fall off the bone rib folks, and
• You will be the focus of ridicule and wild speculation as to your lack of knowledge on the subject…until they taste it.