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1
For the ribs
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The first step, cooking the ribs, needs to happen at least one day before the barbecue.
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To begin, season the ribs generously with salt and pepper.
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Preheat the oven to 250F.
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Place the ribs in a roasting pan deep enough to hold them all, and add just enough canola oil to cover them completely.
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Bake slowly for 3 to 4 hours, checking periodically to make sure the oil is hot but not boiling.
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Adjust heat if needed.
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When the meat starts to pull away, leaving a clean bone at the bottom of the rib, remove the pan from the oven and allow to cool completely.
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Cover the pan with foil and put the whole works in the fridge.
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10
The ribs will keep for several days, as long as the oil is completely covering them.
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11
On the day of the barbecue, an hour before serving, take the pan out of the fridge and place in a 225F oven for 10 minutes to make the ribs easier to remove from the oil.
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12
Transfer the ribs to a colander set over a platter and drain off any excess oil.
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13
For the sauce (which can be made several days in advance)
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14
Combine all of the sauce ingredients in a bowl and mix well.
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15
Adjust the seasoning, adding more spices, more honey, or more vinegar to suit your taste.
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To grill
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Heat the grill to medium-high.
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Season the ribs with additional salt and pepper and place on the grill.
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Grill the ribs for 2 minutes per side, then start basting them with the sauce.
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Cook for another 5 to 7 minutes, turning and basting every 2 minutes.
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Reduce the heat if the ribs start to blacken too much.
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(Because of the high sugar content, they are supposed to burn a little.)
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When the sauce adheres to the ribs and begins to caramelize, the ribs are done.
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Coat the ribs one last time with the sauce and serve.
