Mix together the brown sugar, salt, and spices in a glass bowl.
Arrange the ribs in a large glass baking dish or platter, sprinkle the brown sugar and spice mix over the meat, and turn by hand and “pack” the sugar mixture on to coat completely. Refrigerate for 2 to 4 hours.
Preheat the oven to 350°F.
Using a broiler pan with a slotted rack, remove the rack and add about ½ inch water to the bottom of the pan. Replace the slotted rack and arrange the ribs on the rack. (The water will be below the ribs—they will be sitting on the top of the pan, not in the water.)
Repack any brown sugar mixture left in the glass pan around the ribs and roast for 30 minutes.
Remove from the oven and let cool on the broiler pan. (Remember to hold the pan level while placing in and removing from the oven, so you don’t spill the water.)
The ribs can be steamed early in the day, or even a day or two in advance. If preparing the same day, store on a plate in the refrigerator, or if in advance, refrigerate in an airtight container. If refrigerated, let sit at room temperature for 30 minutes prior to grilling.
Preheat the grill to high.
Place the ribs one at a time on the grill with tongs. When all the ribs are on the grill, count to 30, then begin turning the ribs, one at a time, starting with the first one on the grill and going in order.
After all your ribs are turned, count to 30 again, and start transferring them to a clean platter.