Grilled Pork Ribs in Olive Tapanade Marinade

1. Boil 8 pounds of pork ribs for two hours in water until tender. Add 1 TBL salt to the water before boiling.

2. Remove the pork ribs from the water.

3. Season with a grilling marinade:

Whisk together:

3 cups of organic, Spanish kalamata olive tapanade (de-pitted, coarsely-chopped)

1 cup of organic, extra-virgin olive oil

1 cup of smoked paprika, organic

1/4 cup of ancho chili pepper powder, organic

3 cups of organic tomatoes, crushed, pureed (from a can)

1/4 cup of dark brown sugar, organic

1/4 cup of cumin powder, organic

4.  Grill on charcoal grill, medium heat, uncovered. Turn over after 7 minutes. Grill second side for 7 more minutes, uncovered.