Juicy Honey Grilled Ribs

Rinse the ribs under cold water, pat them completely dry, and remove the membrane from the back bone side if needed.

Combine the salt, black pepper, paprika, garlic powder, onion powder, coriander, cumin, and vegetable oil. Rub the mixture thoroughly all over the ribs and let them marinate in the refrigerator.

Set up your grill for indirect cooking at a temperature of 280–300°F (140–150°C).

Place the ribs bone-side down and cook covered for 2 hours and 30 minutes, spraying occasionally with water or juice.

In a small saucepan, combine the glaze ingredients and simmer over low heat for 5–7 minutes until you get a thick, glossy sauce.

During the last 20 minutes of cooking, generously brush the ribs with the glaze multiple times to build up a rich, sticky caramel crust.