For the Ribs
1 Tbs. granulated sugar
1 Tbs. chili powder
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
2 racks pork spareribs (about 9 lbs.)
For the Glaze
3/4 cup pure maple syrup
1 chipotle Chile, chopped, plus 3 Tbs. adobo sauce (from a can of chipotles en adobo)
2 Tbs. ketchup
1-1/2 Tbs. Dijon mustard
1 Tbs. cider vinegar
Prepare & Cook the Ribs
- For a Monument gas grill, light the middle burners and leave the outside burners off. For a Monument charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty. Clean and oil the grill grates.
- In a small bowl, mix the sugar and spices with 4.5 tsp. salt and 1 tsp. pepper, and pat over both sides of the ribs. Let sit at room temperature while the grill heats.
- Set the ribs meaty side up over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.
Make the Glaze
- Stir together the maple syrup, chipotle chile and adobo sauce, ketchup, mustard, and vinegar in a medium bowl until combined.
- Brush the ribs with half the glaze and cook with the grill covered, brushing the meat every couple minute, until the glaze browns and becomes sticky on the ribs, about 15 minutes.
- Remove the ribs from the grill, brush with the remaining glaze, and let cool for a couple minutes; cut in half (meaty side down so they’re easier to slice) and serve.