BBQ Pork Spareribs

More more information and links to the spice rub recipe, click here!
Start with making the mop sauce. For that you'll need:
1 cup ketchup
2 cups apple cider vinegar
1 Tbl crushed red pepper flakes
2 Tbl brown sugar
Cayenne - if you want real heat. Start with a scant 1/2 tsp - it will concentrate and you'll blow the top of your own head off if you're not careful.
Mix all the mop sauce ingredients together, and put them in something easily dealt with beside the grill. I use a plastic bottle for condiments that I bought at a dollar store for $.49. You'll be able to drizzle the meat with the mop sauce without actually having to deal with the mess of a mop and bowl. Mix up your spice rub ingredients as well.
Preheat your grill to 200-225F. No higher!
Pull the ribs from their packaging and place on the counter on a large baking sheet. Give yourself a generous amount of the spice rub - at least a cup, and rub it well into both sides of the rack. Actually rub it in - pretend your giving them a massage. You want as much of the spice rub as possible to stick to the ribs (ha ha ha) even when you lift it or turn it over.
Stick your ribs on the grill as far away from the source of heat as you can. With a gas grill you just get one burner on low and the ribs all the way on the other end. With charcoal, you'll have to build the bed of coals to one side, and the ribs to the other.Also, make sure that the thinner end of the ribs is furthest away from the heat source.
Every half hour or so, drizzle the ribs with the mop sauce. Give them a half hour at the beginning of cooking to begin releasing their juices and to seal on the spice rub - you don't want to wash off what you got all nicely patted on there. But then carefully drizzle on your mop sauce throughout the cooking time. If you forget for an hour, nobody will care. But try to time out even coatings so that the ribs stay moist.
After two hours, flip the ribs, and repeat the mop saucing. When you turn the ribs, make sure to keep the thinner end still away from the heat source to your best ability. I know some grills are oddly shaped or round or oval or whatever - do your best.
The total grilling time should be about four hours. At the end of this time, carefully wiggle one of the ribs. You should see the meat pulling away, but you don't want the ribs actually 'falling' apart. Texture is critical in good ribs, and the tenderness needs a little more substance.
At this point, if you wish to caramelize the outside, then carefully apply a thin layer of good BBQ sauce to both sides. Turn the heat up, and give the ribs only about ten minutes per side. More than that and the sugars in the sauce will burn, instead of becoming one with the ribs. That's not luscious.
That's done! Allow your ribs to rest for about ten minutes once they come off the grill. They've been through a lot for you - give them that courtesy and you're bombshell!