Process

1. Mix the spices together in a bowl. Pat the ribs dry with a paper towel. Cut the rack of ribs into three equal pieces.

2. In a sauce pan, add the Sauce Robert and then add a approximately ½ cup of water into the jar and shake; add the water to the pot. Bring to a simmer on med-high heat and then lower the heat.Start pre-heating your oven to 275 degrees.

3. Coat the ribs generously with the spice mix and massage the spices into the meat. Heat up your grill until med heat.  Place ribs onto the grill with the under part of the rib facing downward. (there is more fat, which in turn creates more smoke and thusly, adds flavor)

4. Rotate the ribs every few minutes, and then after about 4-5 minutes flip the ribs and grill for another 4-5 minutes.  Move to the indirect heat portion of your grill, and allow to cook for about another half an hour.

5. In a roasting pan, combine the ribs and the sauce. Cover with foil and cook for 2 hours; check them at 2 hours in and keep checking every 30 minutes or so until the ribs are fork tender.

6. When finished cooking, pull out of the oven and let the entire pan rest uncovered until it has come down to room temperature. Remove the ribs to a cookie sheet and lightly wrap them with plastic wrap.  Pour the sauce into a bowl to allow to cool off.

7. Place a second, smaller cookie sheet over top of the ribs and place in the fridge; place the bowl of sauce on top of the second sheet to use as a weight. Press overnight.

8. In the morning, take the sauce out and notice that all of the fat has risen to the top and solidified. Using a large spoon, lightly skim the fat off without taking too much of the sauce.

9. Slice the ribs down into smaller portions.Reheat on a hot grill for 15 - 20 minutes, basting with the sauce every 3-4 minutes. Serve with your favorite sides.