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1
At least 6 hours and up to 24 hours before you plan to grill, bake the ribs.
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2
Preheat the oven to 300 degrees F.
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3
Combine, in a small bowl, the vinegar, mustard and chili paste.
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4
Rub the ribs liberally with the mixture.
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5
Wrap the ribs tightly in 2 layers of foil and bake for 1 hour.
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6
Cool the ribs, opening the foil to speed the process.
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7
Rewrap the ribs in the foil and refrigerate them for at least 4 1/2 hours.
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8
Make the glaze in a large, heavy saucepan by combining the ingredients and bringing it to a boil over high heat.
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9
Reduce the heat and simmer the glaxe for 20-25 minutes, until reduced to the consistency of thin syrup.
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10
Reserve the glaze at room temperature if you plan to grill the ribs within the hour, or refrigerate it.
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11
(The glaze can be made several days in advance, covered, and refrigerated.
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12
Thin with a little water if it is too thick to brush easily.
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13
).
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14
Fire up the grill, bringing the temperature to medium.
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15
Remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes.
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16
Grill the ribs uncovered over medium heat for 25-30 minutes, turning every 8-10 minutes.
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17
Brush the ribs with the glaze in the last 5 minutes of cooking.
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18
The ribs are done when very tender with a suface that's crisp in some spots and gooey with glaze in others.
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19
Serve ribs hot.
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20
They look impressive when piled on a platter.
