Mouthwatering pork ribs with plum barbecue sauce that can be completed in several easy stages for the ultimate in cookout flexibility.
Remove the membrane
Pat the ribs dry with a paper towel. Turn the ribs over so they're facing bone-side up. Starting at one end of the ribs, use a paring knife to slice into the thin membrane that lines the underside of the ribs with a paring knife. Making additional cuts as necessary, lift and pull back the membrane to the other end of the rack until the membrane has been completely detached. You may need to use a piece of paper towel to securely grasp the membrane. Repeat for the remaining rack.
Apply the rub
In a small bowl, combine the brown sugar, ground red pepper, granulated garlic and hickory salt until the rub ingredients are completely mixed. Cut each rack in half and place the divided ribs side by side on a piece of aluminum foil large enough to completely wrap both half ribs. Evenly coat both sides of the ribs with the spice rub and enclose completely in foil. Cook in the oven immediately or for the best results, refrigerate them overnight or 24 hours.
Oven-roast the ribs
Preheat the oven to 325 degrees F. If you refrigerated the ribs overnight, set them aside for 30 minutes before cooking. Place baking sheet with the ribs on the middle rack of the oven and roast the ribs for 2 hours or until the ribs have reached the desired tenderness. At this point, you can grill the ribs or refrigerate them in an airtight container for up to two days. Be sure they cool back down to room temperature before refrigeration and and thaw back again to room temperature before you finish them on the grill.
Grill the ribs
Heat your charcoal or propane grill to 375-400 degrees F. Remove the ribs from the foil and place them bone-side down on the grill. Coat the meaty side of the ribs generously with the plum barbecue sauce using a pastry brush or sauce mop. Close or cover the grill lid and cook for 5 minutes. Flip the ribs (meaty-side down) and brush with the barbecue sauce, cover and cook for an additional 5 minutes. Continue to sauce, cook and flip the ribs every 5 minutes or so until the barbecue sauce has thickened and the ribs are cooked completely through with pronounced grill marks (about 20 to 30 minutes). Serve with a knife and a side of extra barbecue sauce.