6 garlic cloves, crushed
8 to 9 pork spareribs, about 3 racks
1/2 tsp. freshly ground pepper
1 c. dark brown sugar, packed
2 tsp. salt
3/4 c. coarse grainy mustard
1/3 c. cider vinegar
1/4 c. molasses
1 1/2 tbsp. dry mustard

Preheat oven to 350 degrees. Rub garlic into both sides of ribs and season with salt and pepper. Arrange ribs meaty side down on a large baking sheet. Bake 1 hour, turning the ribs after 20 minutes.

In a medium saucepan, combine brown sugar, grainy mustard, vinegar, molasses and dry mustard. Bring to a boil, reduce heat and simmer, stirring to dissolve sugar, for 5 minutes. Remove glaze from heat and let cool slightly.

Prepare a hot fire. Place prebaked ribs meaty side up on an oiled grill set 4 to 6 inches from coals. Spread 1/3 of glaze over ribs and cook until bottom is browned, about 5 minutes. Turn, spread half of remaining glaze over ribs, and cook until meaty side is browned and crisp, about 5 minutes. Turn again and spread remaining glaze on top. Grill until bottom side is well browned and crisp, about 5 minutes longer.