2 racks St. Louis-style pork spare ribs (about 24 total)
1 1/2 teaspoons smoked paprika
3/4 teaspoon ground cloves
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon ground cayenne, or to taste (optional)
4 tablespoons soy sauce
4 tablespoons tomato paste
2 tablespoons red wine vinegar
Heat oven to 250 degrees. Place ribs in a large roasting pan or rimmed baking sheet. Mix together paprika, cloves, salt, pepper and cayenne (if using). Rub on both sides of rib racks. Place ribs in oven, meaty side up, and bake 2 hours, basting with pan juices from time to time. Remove from oven.
Mix soy sauce, tomato paste and vinegar together in a bowl. Pour in pan juices. Brush about half this mixture on ribs on both sides. Set aside at least 2 hours.
Light a grill, preferably charcoal, or broiler. Place racks of ribs on grill or under broiler and grill or broil, about 4 inches from source of heat, turning several times and basting with remaining sauce each time the meat is turned. Grill or broil about 20 minutes. Do not allow meat to blacken. Remove from heat and use a sharp knife to separate individual ribs; serve.