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1
Preheat oven to 225u00b0 F.
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2
In a food processor or blender, combine the paste ingredients and blend until smooth.
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3
Dry the ribs with paper towels, then rub them thoroughly with the paste.
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4
Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
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5
Remove the ribs from the oven.
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6
They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
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7
While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
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8
Light a fire in your grill.
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9
You want a very low charcoal fire with the rack set as high as possible.
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10
Put the ribs on the grill and let them stay there as long as your patience allows.
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11
A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
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12
If you're into prolonging your guests' agony.
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13
Of course, the longer the ribs cook, the better.
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14
Brush them with the sauce during the last minute on the grill.
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15
Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.
