• Slice fine 2 cloves of garlic and a red onion.
• Grind it fine in your mortar and pestle.
• grate half a nutmeg above the puree with grater.
• Season with salt and pepper
• Mix it up and perform a taste test. It should taste very powerful.
• Keep the membrane on the ribs as protection.
• Marinade the ribs with your seasoning on both sides.
• Fire up your BBQ. I'm using the Charcoal Professional by Napoleon so i'm filling all the baskets with a thin layer of light burning charcoal.
• Lower the charcoal beds.
• Cut every rack of ribs in 3 pieces.
• Lay them with the ribs pointing up on top of the grill grates.
• Once you have the maillard browning effect on the meat side, flip them.
• Keep moving them around to cooler and hotter spots too keep an even cook troughout all the ribs.
• Move them to a cooler spot once they have a good looking outside and let them cook with a closed lit for around 15/20 minutes.
• Wrap them in aluminium foil and store them in an insulated bag or box.

Hewrb Butter

• Add 250 grams of butter to a bowl.
• Add chopped parsley, garlic and red onion to the butter.
• Season with 2 tsp salt and ½ tsp pepper.
• Add a tsp of butter to each cut of ribs and let it melt before serving.