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Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, hot pepper sauce and brown sugar together. Add the Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.
Remove both the spare ribs and the baby back ribs from the refrigerator, reserving the marinade. Bring the marinade to a boil, reduce the heat and simmer for about 5 minutes. Use the sauce to baste the baby back ribs.
Prepare the charcoals according to the directions on the grill for slow barbecuing.
Place the spare ribs on the grill and cook for about 3 hours, turning occasionally.
Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs with the reserved sauce every 15 minutes. Remove the ribs from the grill and slice.