Memorial Day weekend means honoring our Fallen Soldiers who gave the ultimate  sacrifice so that we can live free! I hope you are touched by  KNUE and Tyler Ford's salute to our Fallen Soldiers all weekend long!

Memorial day also means the official 'kick-off' of summer with picnics, the lake and cookouts, right? Right! So I thought I would share this awesome recipe for spicy pork ribs from My  YUM-O!

Ingredients and recipe after the jump!

YIELD: Makes 8 servings


3/4 cup harissa paste

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 slabs baby back ribs (about 1 1/2 lbs. each)

Kosher salt and freshly ground black pepper

2 bottles (12 oz. each) of beer, any type


1. In a small bowl, stir together harissa, lemon juice, and garlic. Set aside.

2. Rinse ribs and pat dry. Use a dull butter knife to loosen thin papery membrane that runs along underside, then pull it off with your fingers. Rub ribs generously on both sides with salt and pepper, then slather all over with harissa rub. Wrap ribs in plastic wrap and marinate, refrigerated, for at least 8 and up to 24 hours.

3. Set up a charcoal* or gas grill for medium indirect heat (300° to 350°; you should be able to hold your hand 1 to 2 in. above the hottest area of grill level only 4 to 5 seconds). Place ribs, bone side down, in cooler part of the grill; close lid. Cook, basting gently with beer on both sides every 10 minutes (keep ribs bone side down), until ribs are tender and cooked through and meat has shrunk back from ends of the bones, 40 to 50 minutes total. Try to keep harissa paste on the ribs while basting. Serve ribs hot, with salad.

*At the Austin household we prefer charcoal!

Let me know if you cook 'em this weekend! Have an awesome Memorial Day!