6 lbs. spareribs
1/2 c. white vinegar
1/2 c. apple cider vinegar
1 tbsp. pepper (adjust to taste)
1 tbsp. meat tenderizer
2 bay leaves
1 tsp. liquid smoke
1/3 c. seasoned salt
1/4 c. paprika
1/4 c. charcoal seasoning

Cut spareribs into individual ribs. Place in a large pot with vinegar, pepper, meat tenderizer, bay leaves and liquid smoke. Fill pot with water. Par boil for approximately 45 minutes.

While ribs are parboiling, make a dry rub by thoroughly mixing seasoned salt, paprika and charcoal seasoning. Once ribs are cooked through, remove from liquid. Sprinkle ribs front and back with dry rub mixture. Place ribs on preheated outdoor grill and cook, turning as needed, until desired browning is achieved. (Experiment with seasoning using salt substitutes or increasing/decreasing ingredients for individual tastes.)