"Sqwertz" > ha scritto nel messaggio
...

>> Hi, maybe some of you already know me, I'm Vilco from RFC, and from Italy
>> also.

> Who? Italy... BBQ... does not compute.

You remind me of a certain Jerry guy who said the same about fast food, lol

>> The fire-pit will be exactly this one, I'll be running two since we're a
>> dozen friends:
>> http://www.tinysites.com/SitesPublic....htm?r=6215667

> Are those the public grills at a park?

Yes. They have a big griddle where one can directly put things to cook, or
put things in wallet-like griddles to easily turn the food if it is thin.
These are called wallet-like griddles because they can be opened, filled
with meat and then closed flat: one can turn the whole griddle in just a
move. This is one of those griddles:
http://i10.ebayimg.com/06/i/001/39/db/e57a_35.JPG

>> The ribs look like these and I'm sure many of you have cooked tons of
>> them.
>> Whole rack, raw:
>> http://img75.imageshack.us/i/dscn4300vx7.jpg/

> A little homeless looking, but those are pork spare ribs.

Pork spares, yes.

> Otherwise I'd just bag the idea completely. Sweet and sour ribs
> are not common to any quisine I know of.

Yes, it should have been "both savoury and sweet". And I think that I'll
need to add this rub/sauce when the cooking will be almost complete, like 10
or 15 minutes before removing them from the grill.