BBQ Pork Spare Ribs

So I've been wanting to do some more grilling, but here in NC it seems to rain just about everyday. Great for fly fishing, terrible for grilling. Anyway, for these ribs I tried a new method of grilling called the indirect heat style. You basically move all the coals to one side of your grill then place a strip of foil over it to help reflect the heat. You then place your meat over the non-heated side to induce a really slow cook, more like a oven and less like a grill. Find more about indirect grilling here. The result is a super tender, falling off the bone, rib with a real smokey flavor.

Marinade Ingredients

  • 8 tablespoons Soy Sauce
  • 2 tablespoons Cooking Oil
  • 2 tablespoons Brown Sugar (packed)
  • 1 Lemon
  • 2 Red Chile Peppers
  • 6 cloves Garlic
  • 2 inches Ginger Root
  • 2 full racks of baby-back ribs or 6 pounds of spare ribs

Glaze Ingredients

  • 8 table spoons honey
  • One batch of marinade


Combine ingredients and let marinate for 24 hours. Note: you will need to double this marinade recipe—one batch for the marinade and one to combine with the glazing sauce. Prepare grill and get the internal temp to around 250-300 degrees. Place pork on and slow cook for 3-4 hours, glazing every twenty minutes along the way. You may want to get a lot of beer since this take so long, consider it your grilling buddy. Once the meat is about to fall off the bone it's done. Enjoy!


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