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Grilled Pork Ribs with Gochujang Barbecue Sauce

['2/3 cup apple cider vinegar', '1/2 cup (packed) dark brown sugar', '6 Tbsp. gochujang (Korean hot pepper paste)', '1/4 cup adobo (from 1 can chipotle chiles in adobo)', '2 racks St. Louis–style pork spareribs (about 4 lb.)', 'Kosher salt, freshly ground pepper', 'Vegetable oil (for grill)']

Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

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