Spareribs, at least 1 pound per person Salt and freshly ground black pepper to taste Several whole heads of garlic, about 2 per person
About an hour before cooking, season the ribs with salt and pepper, then leave them on a platter to come to room temperature.
Prepare a wood, charcoal, or gas grill for cooking. A gas grill should be set low and allowed to warm up. Coals should be just ashen, totally gray but glowing orange from within. Place the unpeeled garlic among the coals and the ribs on the grill, directly over the coals.
Cover the gill and cook the ribs for 25 to 30 minutes on each side, turning them once. Remove the ribs and the garlic to a cutting board. Slice the bases off the garlic and squeeze the roasted garlic all over the ribs. Slice the ribs apart with a knife, pile on a platter, and serve.
