6 garlic cloves, crushed
8-9 lbs. pork spareribs
2 tsp. salt
1/2 tsp. pepper
1/3 c. cider vinegar
1 c. packed dark brown sugar
3/4 c. coarse grain mustard
1/4 c. molasses
1 1/2 tbsp. dry mustard

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

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

Place ribs meaty side up on an oiled grill. Spread 1/3 of glaze over ribs, cook until bottom is brown, about 5 minutes. Turn, spread half of glaze over ribs; cook until meaty side is brown and crisp, about 5 minutes. Turn again and spread remaining glaze on top. Grill until bottom is well browned, about 5 minutes longer. Cut into portions and serve.