1. Preheat the grill to medium-high heat.

2. Begin by removing the silver skin from the bone of the spare ribs. To do this, make a slight incision in the skin and pull it off with a firm tug.

3.Coat the ribs all over with the ancho chile paste and sprinkle with the spice mixture.

4. Now place the ribs on the grill and broil for 2 minutes on each side to sear the juices, then grill over indirect heat for 60 minutes or until the meat thermometer reads 63 degrees Celsius.

5. Meanwhile, in a bowl, whisk together BBQ sauce, ancho chile paste, water, apple cider vinegar and brown sugar and simmer for 3 minutes. Add butter and stir until melted.

6. To keep the ribs moist and enhance flavor, brush with the prepared BBQ sauce every 30 minutes.

7. after 60 minutes, baste the ribs again with the BBQ sauce and continue to cook for a few more minutes until the ribs are a nice golden brown and the sauce has caramelized.

8. Serve hot with the remaining prepared Ancho Chili BBQ Sauce.

Tips: The spare ribs can also be prepared in an air fryer. Follow steps 1 through 3, then cook the ribs meat-side down at 190°C for 15 minutes, flip and cook for another 10 minutes. Brush with sauce and finish cooking at 205°C for 5 minutes. The temperature can be checked with an instant-read steak thermometer; if the temperature has not reached 63°C, continue cooking for a few more minutes.