Grilled pork ribs with a spicy glaze

Ingredients:

• 2 strips of pork ribs (about 2.7 kg)
• 3 tbsp. l. brown sugar
• 2 crushed cloves of garlic
• 2 teaspoons thyme
• 3 tablespoons ground ancho chili pepper
• 1/4 tsp cayenne pepper
• 3 cups apple cider
• 3 tbsp. ketchup
• 2 tablespoons Dijon mustard
• 2 tsp. Worcestershire sauce

Preparation:

1. Using a sharp knife, make small cuts between the ribs on the bone side, cutting only through the membrane.
   
   In a bowl, combine 1 tablespoon of salt, brown sugar, garlic, thyme, ground chili, and 1/4 teaspoon of black and cayenne pepper. Rub the spice mixture evenly into the ribs. Place them on a rack on a baking sheet, cover, and refrigerate for at least 4 hours or overnight.
2. Meanwhile, combine the cider, ketchup, mustard, and Worcestershire sauce in a saucepan and simmer over medium heat for 30 minutes, until the mixture has reduced to about 2 cups. Cover and set aside.
3. Preheat a gas grill to low heat on one side. Place the ribs bone-side down on the cool side of the grill, cover, and cook for 2 hours 30 minutes, until done (if using charcoal, add more coals to maintain the temperature, if necessary).
4. Cook for another 40 minutes, opening the grill every 10 minutes to baste with the sauce, until the ribs are glazed. Remove from the grill and cut into pieces.