Grilled pork ribs in orange marinade

Ingredients:

• 2 pieces (about 2 kg) of spare ribs from a young pig
• Coarse salt
• 6 tablespoons of spice mix "No. 9", see recipe below
• 1/2 cup orange juice (not freshly squeezed)
• 1/2 cup Margarita syrup
• 1/3 cup honey
• 1/3 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp espresso coffee or instant coffee powder
• 1/8 tsp cayenne pepper

Spice mix "No. 9":

• 1 and 1/4 cups dark brown sugar
• 3/4 cup chili powder
• 1/4 cup garlic powder
• 2 tablespoons ground thyme
• 1 tbsp. cayenne pepper
• 1 tbsp allspice

Preparation:

1. Place each rib rack on a sheet of very wide, heavy-duty aluminum foil. (The foil should be 10 cm longer on each side than the rack.) Sprinkle each rack generously with coarse salt and three tablespoons of the mixture. Turn the ribs meat-side down and wrap tightly in foil. Place on a small baking sheet and refrigerate overnight.
2. The next day, preheat the oven to 120°C.
3. In a measuring cup, combine the orange juice and margarita mix. Open one end of each foil pocket and divide the liquid evenly between the two pockets. Re-wrap the foil and place on a baking sheet. Bake in the oven for 2 hours. Remove the ribs from the oven, carefully open one end of the foil, and pour the juices into a heatproof measuring cup. Wrap the ribs and refrigerate them and the measuring cup with the juices for 8 hours.
4. During this time, the fat will collect on top of the meat juices and solidify, making it easy to skim off. Pour the liquid into a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder, and cayenne pepper. Stir well. Place over medium-high heat and simmer until a glaze forms, about 10 minutes.
5. Preheat a gas grill to medium-high heat for 10 minutes. Cut each rib rack in half and place it on the grill, cut-side down. Close the lid and reduce the heat to medium. Cook for 3 minutes. Flip and cook for another 3 minutes.
   
   Flip and cook for another 3 minutes per side, or until the ribs are cooked through. Remove the ribs from the grill to a cutting board and cut into 2-rib portions with kitchen shears. Place the ribs and half the glaze on a large serving plate and toss thoroughly. Serve with the remaining glaze as a dip.
6. Spice mix "No. 9":
   
   Place all ingredients in an airtight container and shake well. Store for up to 3 months.
   
   Yield: about 2.5 cups