BBQ Pork Back Ribs

  1. Core the peppers. De seed. Cut into strips.
  2. Peel the carrot. Cut into thin ribbons.
  3. Open the potatoes, drain.
  4. Add the peppers, carrot and potatoes to a bowl. Pour in olive oil and coat well.
  5. Put a BBQ Wok on a hot BBQ. Add the vegetables and stir regularly. Don't worry if the peppers blacken as we'll remove the skins, biut try to keep the potatoes and carrots from burning. Remove vegetables when done to a 170F oven.
  6 Put the Peppers and Carrots in a bowl and cover with plastic wrap. Let cool. Lay the peppers out skin side up and peel the skin off by inserting a knife under the membrane and sliding or by raking the knife along it. Either way the skin should easily come off if it is black.
  7. Cut the ribs into BBQ lengths.
  8. Put the ribs on the BBQ, turning frequently to cook and to let fat drip, but not in amounts to flare. If you get flares douse with squirts from a water bottle. Keep turning until cooked.
  9. Brush on your favorite commercial sauce. Turning immediately when added, and flipping when the reverse side is done. Repeat until the ribs are thickly coated.
10. To serve plate the cooked ribs and side with the potatoes, roast peppers and roast carrots.