In a blender or food processor, process the marinade ingredients into a puree. Set aside 240 milliliters of the marinade to use as a basting sauce.
Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Brush the remaining marinade over all the ribs. Season the ribs on the meaty sides with salt. Allow the ribs to stand at room temperature for about 30 minutes before grilling.
Prepare the grill for indirect cooking over low heat (150° to 165°C).
Brush the cooking grates clean. Stack the ribs on top of each other, with the bone sides facing down, and grill over indirect low heat, with the lid closed, for 45 minutes.
Brush the cooking grates clean. Stack the ribs on top of each other, with the bone sides facing down, and grill over low heat, with the lid closed, for 45 minutes.
Undo the stack of ribs on the grill. Brush the meaty sides with some of the reserved basting sauce. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for another 45 minutes. If you're using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
Undo the stack of ribs on the grill. Brush the meaty sides with some of the reserved basting sauce. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over low heat, with the lid closed, for another 45 minutes. If you're using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
Undo the stack of ribs on the grill again. Brush the meaty sides with some of the reserved basting sauce. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over indirect low heat, with the lid closed, for 1 to 1½ hours. During this third round of cooking, move the relative positions of the ribs occasionally so that the racks that are browning a little faster cook in the middle of the stack and the racks that are not as brown cook at the top of the stack. As you move the ribs, brush the meaty sides with the reserved basting sauce.
Undo the stack of ribs on the grill again. Brush the meaty sides with some of the reserved basting sauce. Stack the ribs, with the bone sides facing down, moving the top rack to the bottom, the bottom rack to the middle, and the middle rack to the top. Cook over low heat, with the lid closed, for 1 to 1½ hours. During this third round of cooking, move the relative positions of the ribs occasionally so that the racks that are browning a little faster cook in the middle of the stack and the racks that are not as brown cook at the top of the stack. As you move the ribs, brush the meaty sides with the reserved basting sauce.
Undo the stack of ribs and place them side by side, with the bone sides facing down, over direct heat. Brush with a little more of the reserved basting sauce and continue cooking, with the lid closed as much as possible, until the meat is very tender and has shrunk back about 12 milliliters from the ends of the bones, 10 to 15 minutes, turning occasionally to prevent burning.
Transfer the racks to a sheet pan, cover with foil, and let rest for 15 minutes before cutting into individual ribs. Serve warm.
