Salt and pepper ribs with brown sugar, oven-baked then grilled

Mix equal amounts of brown sugar, black pepper and kosher salt with smoked paprika and garlic powder, breaking up the brown sugar clumps by hand.

Lay the ribs on a big sheet of foil, shiny side out. Lift and pull off the membrane from both sides, working from the bone; trim excess fat.

Season well on both sides and the edges; double up the foil and wrap the ribs.

Bake at 300 degrees for 2 to 2 and a half hours until super tender.

Heat the grill. Simmer the barbecue sauce with a little of the rib fat on a burner.

Put the ribs on the grill face down with no sauce, since sauce burns if on too early; get good marks first, a couple of minutes.

Baste with sauce, flip and let the sauce start to burn in; a couple of minutes each way, saucing front and back.

One more minute, flip back, one more coat of sauce, then take them off and cut between the bones.