- 4 Pounds pork spareribs (St. Louis-style ribs)
- 1 Tablespoon paprika
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon chili powder
- ¾ Teaspoon dried oregano
- ½ Teaspoon pepper
- ¾ Cup Buffalo-style wing sauce
Pat the ribs dry with a paper towels. Mix the paprika, onion powder, garlic powder, chili powder, oregano, and pepper in a small bowl. Rub the mixture evenly over both sides of the ribs and then wrap the ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
Prepare a medium-hot fire in a covered charcoal grill. Bank the coals on both sides of the grill and place a drip pan in the center. Place the ribs, bone-side down, in the center of the grill over the drip pan. Cover and grill over indirect heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
Generously brush the ribs with wing sauce. Continue to grill the ribs, covered, for 30 minutes more or until the meat is very tender, brushing with sauce again after 15 minutes.
Transfer the ribs to a cutting board and loosely cover them with foil. Allow the ribs to rest for 10-15 minutes. To serve, brush the ribs with sauce and cut into serving-size portions.