She recommends serving the rib racks with grilled corn, grilled potatoes, extra barbecue sauce at the table and watermelon for dessert.
MARINADE: Combine the vinegar, water, oil, garlic, oregano and salt. Pour over the pork and marinate for 6 to 24 hours.
BARBECUE SAUCE: Combine the ingredients in a medium saucepan over medium-high heat, mixing well. Bring to a boil, then reduce the heat to low and cook for about 1 hour, until the sauce has reduced to 3 cups.
When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under half the cooking area for direct heat. Oil the grate.
Remove the rib racks from the marinade and blot dry with paper towels; discard the marinade. Grill the rib racks for about 15 minutes, turning as necessary. Move the pork to an area of the grill that is not as hot; cook for 15 minutes, basting the pork with the barbecue sauce. The pork must reach an internal temperature of 135 degrees. Transfer the racks to a cutting board for 10 to 15 minutes. Cut each rack into 2 chop pieces. Serve immediately.