For barbecue pork ribs I used a set of skewers from "FORESTER", as well as a seasoning for skewered meat "FORESTER" with juniper berry and Jamaican pepper.

Pork ribs wash, dry, remove the membranes (they should not be much) and cut along the bones into small pieces.

Onion peel, wash, cut into rings or half rings.

Now prepare the marinade: put the chopped onion in the pan, a little bruise, so he let the juice, add yogurt, pour soy sauce, peeled in garlic cloves to squeeze in the marinade through the press, add seasoning for a shish kebab of meat "FORESTER", pepper to taste. Mix well.

Then cooked the marinade, pour the chopped pork ribs, again mix well. The marinating time depends on the ribs, the younger the ribs of pork, the less they are marinated, young enough ribs for 1-2 hours. Older ribs are marinated for up to 12 hours, define themselves, but it is advisable to marinate at least 6 hours in a cool place. (The main secret when marinating ribs - do not add salt, because after salting the meat gets tough, need to have salt when frying the ribs).

The final process of cooking to Get the ribs out of the fridge, let them stand for 30 minutes, in order to heat them to the temperature of the air, strung them on skewers along the bone. Fry on all sides until fully cooked.

Serve with fresh vegetables. Here we have today is a good recipe, tested by many gourmets.