|Pork spareribs||6 Pound (2 Slabs, 3 Kilogram)|
|Vegetable oil||2 Tablespoon|
|Coarse salt/Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Pat the ribs dry with paper towels.
Rub them with the vegetable oil, then sprinkle liberally on both sides with salt and pepper.
Place the ribs on the center of the rack, cover the grill and open the vents halfway.
Cook for 30 minutes, then turn the ribs and cook until well browned on the outside and no longer pink when cut at the bone, 30-40 minutes longer.
To serve, cut the slabs into single-rib pieces and mound on a warmed platter.