About 3 hours before serving, build a charcoal fire, using about 2 quarts of good quality hardwood charcoal. When coals are covered with gray ash, but are still burning fiercely, spread them out and push them against two sides of the grill. You want to cook over indirect heat, not directly over the coals.

Place marinated ribs, bone side down, on the cooking rack and position the rack over the coals so that the ribs are in the middle of the grill, not directly over the coals. Cover the grill, adjust the top vents to open and walk away for 30 minutes.

After a half hour, lift the cover and take a peek. The ribs should browning nicely, and your neighbors should start wandering over to see what you are doing. Flip the ribs over to cook meat side down, replace the cover and wait another 30 minutes.

After an hour, the ribs should be dark brown, crispy and pulling away from the bone. At this point, pull them off the grill, cut between the bones and enjoy with warm Zinfandel Barbecue sauce.

The ribs can also be chilled quickly, then reheated on the grill to serve at a later time.