4 pounds (about two racks) baby back ribs, or pork spareribs
Coarse salt and freshly ground black pepper
2 teaspoons sweet paprika
1/2 teaspoon smoked Spanish paprika (if available)
1 teaspoon dried sage
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons granulated brown sugar
1 cup your favourite barbecue sauce (optional)
Sprinkle the ribs generously with salt and black pepper. In a small bowl, combine the sweet and smoked paprikas, sage, cinnamon, cumin, cayenne pepper and brown sugar.
Rub the mixture into the meat and let stand at room temperature for at least 30 minutes or in the refrigerator for up to two hours.
Prepare a charcoal grill for indirect heat (if oven-roasting, see step four).
Place the ribs on the grill on very low heat, 250°F or less. Do not cook ribs over direct ﬂames. Cover and almost close the vents. Every 20 minutes, turn the ribs around to cook evenly.
They should be perfectly cooked within 1½ to two hours; if using pork spareribs, cook an additional half an hour. Serve with barbecue sauce on the side, if desired.
If roasting in an oven: Place rub-seasoned ribs on a baking sheet and cook for 1½ to two hours at 350°F. Increase heat to 425°F, brush with barbecue sauce and cook 15 minutes more until caramelized. Serve with barbecue sauce on the side, if desired.