Recipe courtesy of https://kudugrills.com/recipes/low-and-slow-grilled-ribs/
Ribs turn out best when they’re cooked on low heat for a long time. You can speed up the cooking process by marinading them for a few hours in coke, beer or lemon juice with some oil and spices added, and then pop them into a slow-cooker to soften. Then, onto the braai or let them grill to perfection in the oven.
For the dry rub: 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp freshly ground black pepper, 1 tbsp brown sugar 1 tbsp chili powder, 2 tsp ground cumin, 1 ½ tsp ground coriander, ¾ tsp cayenne pepper
1 cup barbecue sauce
1 If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
2 Place all the dry rub ingredients in a small bowl, mixing to combine. Coat each rack of ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil.
3 Light your charcoal in your braai and let them burn to embers with a layer of white ash.
4 Adjust your grill grate height over the embers to medium heat (approx. 180 degrees).
5 Place ribs on the grill grate and cook for 1 hour, turning twice to ensure even cooking.
6 Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids.
7 If you want to smoke the ribs, drain a handful of hickory chips and scatter them over the coals. Once smoking, return the ribs to the grill bone side down and, using a brush, baste the top of the ribs with barbecue sauce. Cook covered with the smoker lid for 10 – 12 minutes until glaze is charred in spots. *You’ll want to flip the ribs and baste twice during this time period.
8 Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side!