1.5 cups barbecue sauce homemade store-bought plus more
0.5 teaspoon pepper black freshly ground
0.5 teaspoon cayenne pepper
1 tablespoon mustard dry
2.5 tablespoons kosher salt
1 tablespoon paprika
8 pounds st. spareribs louis-style (8 racks) (4 racks)
Equipment
bowl
baking sheet
oven
whisk
grill
aluminum foil
measuring cup
cutting board
Directions
Preheat oven to 350°F.
Combine first 5ingredients in a small bowl.
Place each rackof ribs on a double layer of foil; sprinklerub all over ribs. Wrap racks individually anddivide between 2 baking sheets.
Bake ribs until very tender but not fallingapart, about 2 hours for baby backs and3 hours for spareribs. Carefully unwrapribs; pour any juices from foil into a 4-cupheatproof measuring cup; reserve juices.
Let ribs cool completely. DO AHEAD: Ribscan be baked up to 3 days ahead (the flavorwill be more developed, and the cold ribswill hold together better on the grill asthey heat through). Cover and chill juices.Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoalgrill, or heat a gas grill to high.
Add brothor water to rib juices, if needed, to measure1 1/2 cups.
Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue saucemixture and turning frequently, untillacquered and charred in places andheated through, 7-10 minutes.
Transferto a cutting board; cut between ribs toseparate.
Transfer to a platter and servewith additional barbecue sauce.
