BBQ pork ribs with a flavorful crust

Ingredients:

Pork

• 4 slices of pork ribs, cut from the loin (about 1 kg each)
• 2/3 cup dry barbecue marinade (see recipe below)

Dry marinade for barbecue

• 1/4 cup brown sugar
• 1/4 cup smoked paprika
• 3 tablespoons coarse salt
• 2 tablespoons white pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 teaspoon celery seeds
• 1 teaspoon mustard powder
• 0.5 tsp ground cinnamon

Preparation:

1. Working with one rib layer at a time, insert a knife between the bones and the thin membrane to loosen it, then grasp the membrane with a paper towel, pull it up, and remove it. Place the ribs on a baking sheet and rub both sides with the seasonings. Cover with plastic wrap and refrigerate for 6 hours or overnight.
2. Preheat the grill, preparing the indirect heat zone. For a gas grill: Preheat the grill to medium-high heat; after about 10 minutes, turn off one or two middle burners and reduce the heat on the remaining burners to medium-low. For a charcoal grill: Light the coals; once they're burned down and covered in ash, carefully rake them to opposite sides of the grill and place a drip pan in the middle to catch the fat as it renders the meat.
3. Place the ribs, meaty side up, on the cooler part of the grill (overlapping the ribs slightly if necessary). Cover and cook, rotating the ribs halfway through, until the meat is tender and the ends of the bones are exposed, 2 hours to 2 hours 15 minutes. Flip and transfer the ribs to direct heat and cook until golden brown, about 5 minutes. Transfer to a cutting board and slice.