Grilled Ribs

Dry Rub:

• ¼ c kosher salt
• 3 tbsp black pepper
• 3 tbsp granulated sugar
• 3 tbsp smoked paprika
• 3 tbsp ground thyme
• 3 tbsp Aleppo pepper
• 3 tbsp ground cumin
• 3 tbsp oregano
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 3 tbsp chili powder
• 2 tbsp black lime powder
• 1 tbsp allspice
• 2 tsp cayenne pepper
• 2 racks St. Louis Style Spare Ribs, membrane removed

Sauce:

• ½ medium red onion, chopped
• 3 garlic cloves, smashed
• 1 jalapeño, roughly chopped (seeds removed if desired)
• 1 bunch cilantro
• ¼ c dry rub (above)
• 3 tbsp tomato powder
• 3 limes, juiced (about ¼ cup)
• 5 tbsp agave
• 1 c white vinegar
• ¼ c olive oil
• 1 (16 oz) jar roasted red peppers, undrained

Prepare the dry rub:

Place salt, pepper, sugar, paprika, thyme, Aleppo pepper, cumin, oregano, onion powder, garlic powder, chili powder, black lime powder, allspice, and cayenne pepper in a small bowl and whisk to combine. Generously sprinkle both sides of each rack of ribs with the dry rub, using about ¼ cup of rub on each rack. Set aside remaining rub. Let ribs stand at room temperature while preparing the sauce and grill.

Prepare the sauce:

Combine red onion, garlic, jalapeño, cilantro leaves and tender stems, ¼ cup of reserved dry rub, tomato powder, lime juice, agave, white vinegar, olive oil, and roasted red peppers, undrained, in a blender and process on high until smooth, about 30 seconds. Transfer sauce to a saucepan and cook over medium low until it is reduced and thickened, about 30 minutes.

Cook the ribs

While sauce thickens, prepare the grill.

For gas grills:

Preheat to medium heat, about 350°F, for 15 minutes. Turn burners off on one side of the grill to create an indirect heat section.

For charcoal grills:

Open bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with lump charcoal. When charcoal is covered with gray ash, pour them onto the bottom grate of the grill and push them to one side to create a zone for indirect heat. Place the grate over the grill and coat lightly with oil. Cover and preheat the grill to medium heat, about 350º, for about 15 minutes; adjust the vent as needed to control temperature.

Place ribs, bone-side down, over indirect heat and grill, covered, for about 1 ½ hours, maintaining grill temperature at 250–300º.

Uncover grill and brush both sides of ribs generously with prepared sauce. Continue to cook until meat is very tender, about 30 minutes, turning and brushing with additional sauce about every 10 minutes. Serve with additional sauce. Remaining dry rub can be stored in an airtight container at room temperature for 3 months.