MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scott County Missouri Style Dry Ribs
 Categories: Main dish, Pork, Ribs
      Yield: 4 Servings
 
      1    Full rack of baby back ribs,
           -cut into four smaller
           -portions
      2 c  Rich ham hock stock
      3 tb Lemon peel; freshly grated
      3 tb Chives; freshly sliced
           Salt and pepper to taste
 
  Arrange hardwood charcoal in a grill so most of the coal is on one
  side. Light the coals and allow them to become white-hot. This
  arrangement of coals will allow a hot area for searing and a cooler
  area for cooking. If you have a gas grill, turn one side on high and
  the other side on medium. Allow the ribs to come to room temperature.
  Immediately baste the ribs with some of the ham hock stock and place
  them on the hot side of the grill. Sear the rib racks about two to
  three minutes on each side or until they begin to turn brown. Move
  the ribs to the cooler side of the grill to cook. Cook three to four
  minutes on one side, then turn over, baste with a little ham hock
  stock and sprinkle with salt and pepper. Repeat this process each
  time you turn the ribs over. The goal is to slowly glaze the ribs
  with the ham hock stock while equalizing the smokiness from the coals
  with the saltiness of the ribs. Cook the ribs this way, turning
  constantly, until the ribs begin to sag when you pick them up. Total
  cooking time should take 40 minutes.
  
  Michel Nischan, Dressing Room, Westport, Connecticut

  From: Michael Loo
  Date: 11-24-07
 
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