Prep: 1 hour Serves: 4 to 6
For the sauce;
4 large cloves garlic, smashed
2 Tbsp. chili powder
1/4 Tsp. cayenne pepper
1/4 Tsp. ground allspice
Salt and Pepper
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1/4 cup molasses
1/4 cup light brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. vegetable oil

For the Ribs:
2 4-to-5 pound racks pork spareribs

1. Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 tsp. salt and 1 tsp. pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl.
2. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
3. Make the ribs; ( If you can soak 1 heaping cup hickory mesquite or apple chips in water, at least 30 minutes) This just add favor to the meat.  Or prepare the grill for indirect cooking over medium-low heat (250); On the  gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid.
4. Position the ribs on a cutting board, meat-side down. Slip a small knife between the bones and membrane, then gently pull off the membrane. Sprinkle the racks with 1 tsp. each salt and black pepper on both sides.
5. Know if you are using the wood chips, drain the wood chips. For a gas grill, put the chips in a smoker box and position over direct heat.
6. Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring up the temperature back up and cook the ribs, undisturbed, 3 hours.
7. Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to cooler side of the grill, meat-side down; close the lid and grill 2 more hours.
8. Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up, basting generously with sauce halfway through, until the meat is tender, about 1 hour. Remove the rack and let rest a few minutes before slicing. Serve with the remaining sauce.
I know it sounds like a lot of work but the taste absolutely out of this world! ENJOY!!