BBQ Pork Ribs

This recipe used a very thick portion of baby back spareribs, about two inches thick in places. You'll want to adjust the slow-cooking time according to the thickness of your rib rack, and for a thinner rack, just cook directly on a well-greased grill.

The Asian flavours of ginger, garlic, sesame oil, cilantro, chiles and lemon blend with the honey and brown sugar for a subtle spiciness and sweetness with sticky, finger-lickin' goodness.

Ingredients

Tip:

If you don't have a bbq, and you don't want to heat up the house, use a crock pot to slow-cook these barbecue ribs and then place under the broiler.

Pork Back Spareribs, 3lbs
Brown sugar, 1/4 cup
Canola oil, 2 tbsp
Sesame oil, 1 tbsp
Ginger, 1 three inch piece, sliced
Soya sauce, 3 tbsp
Green or Red Chilis, 3 medium, finely chopped (or to taste)
Garlic, 5 large cloves, coarsely chopped
Onion, 1 small, or 2 shallots, coarsely chopped
Lemon juice and sections from 1/2 lemon
Honey, 1/4 cup
Cilantro, 1 handful, coarsely chopped

Cooking Method

Mix all ingredients in a plastic freezer bag, squishing the bag to blend.
Submerge the ribs, ensuring they get well-coated, seal and put the bag in a close-fitting pot or bowl.
Marinate in fridge 4 hours to overnight (I did 9 hours), turning bag once in awhile.
Place the meat bone side down on a large piece of greased tinfoil, smearing with the marinade ingredients and a bit of the sauce. Cover loosely with another piece of tinfoil and seal the edges.
Reserve and heat the remaining marinade sauce to boiling for at least five minutes, to use as basting toward the end.
Place the tinfoil package on a high pre-heated barbeque and close lid, for ten minutes.
Reduce temperature to low, and cook for 45 minutes to 1 hour.
Open the tinfoil enough to allow you to turn the ribs to meat-side down, pour remaining marinade sauce over them, and pull the tinfoil back over.
Allow the meaty side of the ribs to absorb the sauces until nicely carmelized, 5 - 10 minutes.