Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Brush the cooking grates clean. Sear the ribs over direct heat, with the lid closed, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat on the stove. Pour the sauce over the ribs and tightly cover with aluminum foil.
Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.
