1 rack pork back ribs (2 1/4 to 2 1/2 lb), fat trimmed, cut in half lengthwise
* In a bowl, mix chili powder, garlic powder, EVOO, Pomegranate vinegar, oregano, thyme, mustard, salt, pepper, and cloves. Rinse ribs and pat dry. Rub ribs all over with spice mixture. Wrap airtight and chill 8 hours or overnight.
Lay ribs along center of the grill (not directly over heat). Cover the barbecue (if using charcoal, open vents) and cook, turning once midway through cooking time, until meat is browned, about 15 minutes. Wrap ribs in foil and return to grill. Cook until meat is tender when pierced, about 30 minutes longer.
Transfer ribs to a platter and cut apart between bones. Garnish with lime wedges to squeeze over portions to taste.