Combine Italian Dressing and wine; set aside. Wash and trim fat from ribs; pat dry with paper towel. Sprinkle salt and pepper on both sides of ribs. Place meat side down in a baking dish. Pour Italian Dressing/wine mixture on top and cover pan with aluminum foil. (May be prepared in advance to this point and refrigerated overnight).
Combine remaining 8 ingredients for basting sauce in a jar; shake vigorously to mix. Set aside.
Preheat oven to 375º F. Cook covered ribs for 1½ to 2 hours, or until very tender. Remove from oven. Place ribs on prepared coal fire. Baste with basting sauce. Turn frequently, basting after each turn, for 15 to 20 minutes, until ribs are a nice crusty brown. Yield: 4 servings.
*May omit the wine and increase the Italian Dressing to 1½ cups.
**May substitute 1 teaspoon of Essence for the thyme, paprika and cayenne pepper.
NOTE: These ribs are excellent with coleslaw and corn on the cob, or with ratatouille and a tossed green salad. Serve with beer or sauvignon blanc.