Requires a big green egg or Primo grill. Slow cooking at 250 to 325 degrees for 3 hours.

Wash ribs and pat dry. Salt ribs front and back with tenderizer sprinkle heavily with pork & veal seasoning. Sprinkle with minced garlic. Place seasoned ribs in large covered plastic container. Mix finely sliced onions throughout being careful to insure contact with all areas of ribs. Place the covered container in the refrigerator and let sit for at least 1, and up to 8 hours. After enough time to allow seasoning to flavor the ribs, pour in the vinegars. Coat both sides of each slab. Allow to marinate overnight, sloshing occasionally to re-apply vinegar to ribs. Cooking: prepare grill with new charcoal. Give grill enough time to become well heated. Shut down air dampers to small openings and allow fire to cool for 10 minutes. Place ribs on grill with the white skin side down. Insure that temperature stays between 250 & 325 degrees during the entire cooking time. Rotate grill rack half around about every hour and turn ribs every half-hour or so.. Watch for hot spots and rotate grill rack accordingly, or use indirect heat by using plate setter or drip pan between ribs and coals.. Take care not to allow grill lid to remain open long as temp will increase. Cook for about 3 hours. They should be relatively grease free and extremely tender by then. Enjoy!