Ingredients:
- 1/4 c. brown sugar
- 1/4 c. coarsely ground black pepper
- 1/4 c. kosher salt
- 10 1/2 lb. spareribs, about 3 racks
- Canola oil, for grill grates
- 2 cups barbecue sauce
Directions:
- Preheat oven to 300 F. Combine brown sugar, pepper and salt in a bowl. Place each rack of ribs on a large sheet of foil. Make it long enough to fold over ribs lengthwise.
- Sprinkle ribs with rub. Wrap each rack individually and place on 2 large rimmed baking sheets.
- Bake until ribs are very tender, 2 to 2 1/2 hours. Set aside until cool enough to handle.
- Carefully unwrap each rack of ribs; pour off any accumulated juices into a liquid measuring cup.
- Set up a grill for direct cooking and heat to medium-high.
- Once hot, oil the grates. Remove any fat that has settled on top of cooking liquid and discard.
- Transfer liquid to a small saucepan and add barbecue sauce. Cook over medium heat, stirring occasionally, until smooth and combined, 4 to 6 minutes. Brush both sides of ribs with sauce mixture.
- Grill ribs, turning and basting occasionally, until ribs are deeply browned and shiny, 5 to 8 minutes.
- Cut ribs between bones and serve with any remaining sauce. Approximately six ribs is a serving.
