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1
HEAT the oven to 300F.
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2
COMBINE the dry rub and brown sugar in a small bowl.
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3
PLACE the ribs on a large sheet of heavy-duty aluminum foil set on a large baking sheet.
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4
Coat both sides of the racks generously with the dry rub mixture.
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5
Seal the foil over the ribs.
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6
ROAST the ribs for 1 1/2 hours.
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7
Open the foil and check for doneness.
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8
If you prefer more fall-off-the-bone tenderness, rewrap and roast for another 15 to 30 minutes.
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9
While the ribs roast, Combine all the sauce ingredients in a small saucepan.
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10
Simmer for a few minutes.
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11
Warm the sauce before using.
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12
REMOVE the ribs from the oven and cut into individual riblets.
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13
Heat the broiler.
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14
Brush the ribs with the sauce.
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15
BROIL the ribs about 4 inches from the heat source until the sauce caramelizes, about 5 minutes.
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16
Watch carefully, because the sauce will begin to char.
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17
Or, finish them on a medium hot grill for 8 to 10 minutes, turning the ribs often with tongs.
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18
Brush the ribs with more warm sauce and continue to grill until the sauce caramelizes, about 5 minutes.
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19
(The ribs may be made ahead up to this point.)
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20
If rewarming the ribs, Wrap them in foil and place in a 350F oven until heated through, about 15 minutes.
