This recipe is for oven cooked ribs. Of course you can adapt it for your grill. Begin this process as early in the day as you possibly can so it can meld with the spices.
2 slabs pork spareribs – this is about 3 lbs. each
4 tsp. Kosher salt
4 tsp. black pepper
4 tsp. chili Powder
1 tsp. sugar
1/2 – 1 tsp. cayenne pepper (optional, but does add an interesting kick; maybe split rub in half and add the cayenne to 1/2 for those who like the extra kick)
Mix all spices together. Pour equal amounts on both sides of ribs. Rub in with palm/heal of your hand.
If you don’t halve the recipe, you’ll need 2 pans for these: Place in roasting pan, or high-rimmed sheets. Cover pan(s) with aluminum foil. Let sit in fridge for most of the day – the longer the better.
Preheat oven to 350 degrees. While oven’s preheating, take tray out and place on counter top for at least a 20-minute preheat wait.
Cook for 1 hour. Take out and turn ribs over. Re-cover & cook for 45 more longer – alternate racks.