Prepare fire for indirect-heat cooking in a covered grill. Rub ribs with vegetable oil and season both sides with salt and pepper. Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs for 1 1/2 to 2 hours, until ribs are very tender.
In final minutes of grilling, baste ribs with barbecue sauce, if desired. Cut and serve ribs with remaining sauce on the side.
- 2 slabs pork spareribs, about 6 pounds total
- 2 tablespoons vegetable oil
- kosher salt
- barbecue sauce (optional)
Tip for incredibly tender ribs: After cooking, remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to one hour.
Use your favorite sauce.
Finish getting the rest of your meal together and set extra sauce on the table.