Instructions

• In a small bowl combine the rub ingredients.
• Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
• Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat (180° to 230°C).
• Brush the cooking grates clean. Sear the ribs over direct heat, with the lid closed, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
• In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat on the stove. Pour the sauce over the ribs and tightly cover with aluminum foil.
• Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
• Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.