Spare Ribs

First prepare the marinade for the spare ribs.

Mix all the ingredients together well. Keep about 50 ml of the marinade for later brushing and set aside.

Divide the spare ribs into portions. If necessary, peel off the light firm skin from the underside.

Place in a tight zipper plastic bag and marinate. Seal bag tightly, squeezing out air, and make sure all rib sections are well covered by marinade.

Marinate refrigerated for at least 1 hour, but preferably overnight. Remove from refrigerator about 1 hour before grilling.

Remove the spare ribs from the marinade, pat dry and grill at medium indirect temperature (about 120 degrees) for about 2 1/2 hours on a closed broiler.

Open the broiler only to brush the ribs occasionally with the marinade set aside.

If you wish, you can brush the ribs with barbecue sauce 15 minutes before the end of the grilling time.

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