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allspice, salt, and pepper.
Trim any large areas of excess fat from the ribs. Don't bother
with small bits, they help keep the meat from drying out.
Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or
put in a covered container and refrigerate for an hour or two.
Set up the grill for
indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly
from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill
temperature).
Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque
sauce.
Note: Since spare ribs are mostly bone, allow about one pound per person.
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