Glazed Spare Ribs
6,9 / 10
ready in 14 h. 25 min.
Spare ribs are a classic barbeque food that everyone loves. This recipe has a great marinade on them that makes them just as enticing as restaurant ribs.
Serve with a side salad or cole slaw and some rolls for a nice, well-rounded meal.
Author of this recipe:
- 71 ozs Spare rib
- For the Marinade
- 2 cloves garlic cloves (peeled and pressed)
- 1 small onion (peeled and finely chopped)
- ½ cup Tomato paste
- ¼ cup Ketchup
- 0.333 cup honey
- ¼ cup Orange juice
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- 2 Tbsps Worcestershire sauce
- 1 tsp fresh ginger (peeled and finely grated)
- 1 stalk Lemongrass (finely chopped)
- freshly ground Black pepper (to taste)
- ¼ cup fresh cilantro (finely chopped; plus extra for garnish)
Rinse the ribs under cold running water and pat dry with paper towels. Trim any fat and remove the silver skin from the back of the ribs. Cut ribs into four portions and place in a non-reactive shallow dish. Set aside.
In a mixing bowl, combine all marinade ingredients, stirring to thoroughly blend. Divide the marinade in half, reserving one half for dipping or drizzling. Generously brush both sides of the ribs with the remaining marinade, reserving left over marinade for basting. Cover and refrigerate the ribs for at least 12 hours, turning the ribs over from time to time.
When ready to cook prepare the grill for indirect grilling. Preheat to medium-high heat.
Place ribs (bone side down) on the hot grill grate, making sure they are not over a direct flame. Grill covered at about 325º F for about 1 1/2 to 2 hours or until the meat is tender. Try not to open the grill for the first half hour.
About 20 to 30 minutes before serving brush with remaining marinade.
Transfer ribs to a cutting board and let rest for 8 to 10 minutes before cutting into individual or 2 rib sections. Transfer ribs to a serving platter and garnish with fresh cilantro. Serve with reserved marinade.