4 2-pound racks baby back pork ribs
Vegetable oil, for the grill
Kosher salt and freshly ground pepper
1 or 2 Bottles of “Nana Suzanna’s Original Gourmet Suace”
Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Season with salt and pepper to taste.
Wrap each rack in cling wrap and refrigerate for at least 6 hours or overnight.
Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
Oil the grill grates. Remove the plastic wrap. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes.
Transfer the ribs to direct heat. Brush with the “Nana Suzanna’s Original Gourmet Sauce” uncovered, brushing with “Nana Suzanna’s…” once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut.