This reader Andrius’s version is based on a simple idea: patience and good fire give a royal result.
Ingredients
- 1.5–2 kg pork ribs
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 3 tbsp soy sauce
- 3–4 garlic cloves, crushed
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp oil
- (optional) barbecue sauce for final glazing
How to cook?
- First, prepare the ribs – if there is a membrane on their inner side, remove it, otherwise the meat will be tougher. Then mix all the marinade ingredients into a uniform, thick glaze: it should be sticky enough to “hug” the meat well.
- Thoroughly coat the ribs with the marinade on all sides and let them rest in the fridge for at least 6 hours, preferably overnight. During this time, the flavors soak in, and the meat becomes softer and more aromatic.
- When the grill is ready, heat it to about 120–140 °C and create indirect heat – the ribs should not be directly over the coals. Place the ribs, cover with the lid, and cook for about 2.5–3.5 hours. Every hour you can lightly brush with the remaining marinade or a bit of apple juice to prevent the surface from drying out.
- When the meat is already tender and easily separates from the bone, it’s time to create the “royal crust.” Increase the heat or move the ribs closer to the coals and brush them with barbecue sauce or the remaining marinade. Cook for another 5–10 minutes until the surface becomes shiny, sticky, and slightly caramelized.
- Serve the ribs with grilled vegetables, cabbage salad, or potato wedges.
