Slow-Grilled Ribs

• 2 to 4 racks spareribs
• Salt and freshly ground black pepper

1. Start a not-too-fierce fire on a covered grill big enough to bank the coals to one side once they get hot (on a gas grill, turn the heat to medium on one side and keep it off on the other; if there are three burners, you can light the 2 side ones and cook in the middle).
2. When the grill is hot, put the spareribs on the less hot part of the grill, and cover the grill.
3. Walk away for about 30 minutes.
4. Turn the ribs and continue to cook them, adding to the fire if necessary.
5. They should be browning very slowly, firming up, and drying out.
6. When the meat begins to pull away from the bone and the meat between the bones is easily pierced with a thin-bladed knife, the meat is nearly done.
7. At this point you can cool the ribs slightly, then wrap well in foil and put in the refrigerator or continue to cook.
8. When youre ready to serve the ribs, brown them on both sides over direct heat, being careful not to burn them.
9. When theyre done, season them with salt and pepper and serve.

spareribs, salt

Taken from www.epicurious.com/recipes/food/views/slow-grilled-ribs-386715 (may not work)