Prep the ribs for grilling by removing the touch membrane on the rib side of each rack. Wiggle a finger under the membrane in the middle of each and then pull up for easy remove. Cut each rack in half. Season the ribs on all sides with the Salt Pepper + Three Chiles seasoning and add a few dashes of Worcestershire to each rack. Wrap each rack in foil, meaty side down so they can cook in their own juices.
Heat your grill to 300 degrees F, we’re using the Ninja Woodfire Outdoor Grill. Place the rib packs on the grill and cook for 2 to 21/2 hours until the ribs reach 200 degrees F. Remove from the grill and cool for 10 minutes.
While the ribs cool, combine the sauce ingredients in a pot. Use an immersion blender to combine the ingredients. We like the Ninja Foodi Power Mixer for easy clean up. Bring the sauce to a simmer and cooke for about 8 minutes until thickened.
Cut the ribs in to 2 bone pieces. Heat the grill to high and if you’re using the Ninja Woodfire Outdoor Grill you can add smoke too. Cook for 3 to 4 minutes on each side, basting with sauce until the ribs are glossy and gorgeous, like Mark’s head.