Paprika-Rubbed Spareribs on the Charcoal Grill

Across the Balkans, grilled pork arrives rosy with paprika, and that same seasoning makes excellent low and slow ribs on a plain charcoal grill with a lid. Bank the coals to one side, set a water pan under the meat, and keep the lid closed so the heat stays gentle. Sweet paprika brings color, hot paprika adds a slow burn, and a little caraway pulls it toward Central Europe. Only at the very end do the racks move over direct heat, a few minutes per side, to crisp the fat.