Ingredients (for 4 persons)
1 teaspoon peppercorns
2 bay leaves
1,5 kg pork ribs (spareribs)
2 onions
2 garlic cloves
20 g ginger
2 tablespoons butter
5 tablespoons brown sugar
100 ml apple cider vinegar
150 g tomato ketchup
100 ml Worcestershire sauce
salt and pepper
Preparation
1. Parboil the ribs.
Rinse and pat dry the ribs. Bring 2–3 liters of salted water to a boil, add peppercorns and bay leaves. Place the ribs in the water and simmer over low heat for about 1 hour. This step helps the meat become more tender and juicy.
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2. Prepare homemade BBQ marinade
Peel and finely chop the onions, garlic, and ginger. Sauté in butter until softened. Add the brown sugar and let it lightly caramelize.
Then pour in the apple cider vinegar, ketchup, and Worcestershire sauce. Bring to a boil and simmer for about 15 minutes over medium heat until the sauce thickens. Season with salt and pepper.
The sweet and spicy BBQ marinade pairs perfectly with grilled ribs.
3. Grill over indirect heat
Remove the cooked ribs, drain briefly, and generously coat with marinade.
Grill for 45–60 minutes over indirect heat, at approximately 120–150 °C. This means the meat should be placed not directly over the fire, but next to the heat source. If using a grill with a lid – close it.
During grilling, continue to brush the ribs with additional marinade – the more often you do this, the richer the flavor will be.
4. Serve
Cut the grilled ribs into portions of 2–3 bones each and serve.
What to remember?
The most important rule when grilling ribs is not to rush. Too much heat will quickly brown the surface, but the meat inside will remain tough. Slow cooking at a lower temperature allows collagen to break down, making the meat tender and easily separating from the bone.
Fresh salads, baked potatoes, homemade sauces, or fresh bread pair perfectly with the ribs.
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