In a medium mixing bowl, combine the apple cider vinegar, water, vegetable oil, brown sugar, kosher salt, crushed red pepper, and cayenne pepper. Whisk until smooth.

Reserve ½ cup of marinade in a small bowl for basting later. Transfer the rest into a resealable bag with ribs, massage, and refrigerate for 4 to 6 hours.

Preheat the grill to medium-low heat (around 300°F) for indirect cooking. Ensure grill grates are clean and lightly oiled.

Remove ribs from marinade and let excess drip off. Discard used marinade.

Place ribs over the cooler side of the grill. Cook for 50 to 60 minutes, flipping halfway through, until caramelized and internal temp reaches 160°F.

Baste ribs with reserved marinade twice during the last 15 minutes of cooking. Let rest for a few minutes before slicing.