Preheat your oven to 300°F.

Place the rib slabs on foil lined cookie sheets. Sprinkle and then rub them with sea salt and black pepper (rubbing makes a difference in how the spices permeate the meat).

Bake for 3 1/2-4 hours. The ribs should be easy to pierce with a toothpick, between the bones, when they are done.

If you are not grilling just yet, cool, wrap the ribs with the foil, and refrigerate.

About 30 minutes before serving, warm up the grill to a medium heat, and take the ribs out of the fridge.

Place the rib slabs onto the heated grill, coat them with sauce (one side at a time), and let the sauce cook and brown onto the ribs.

Serve with extra sauce.