Sweet Ginger and Soy-Glazed Spareribs Recipe

Makes: 6 servings

In the world of competition barbecue, “the Texas Crutch” refers to the technique of wrapping ribs in foil during the final stages of cooking, often with some liquid trapped inside. The theory is that the humidity inside the foil moistens and tenderizes the meat.

Prep time: 30 minutes

Marinating time: 3 hours

Way to grill: Indirect low heat (about 300°F)

Grilling time: 4 to 5 hours

INGREDIENTS

For the marinade:

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 cup dry sherry
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons minced garlic

  • 2 racks pork spareribs, about 4 pounds each
INSTRUCTIONS
  1. In a large bowl combine the marinade ingredients.
  2. Put the spareribs, meaty side up, on a cutting board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. (The flaps and tips may be grilled separately, but they will not be as tender as the ribs.) Remove the thin membrane from the back of each rack of ribs.
  3. Place the ribs in one layer on a large sheet pan. Pour the marinade over the ribs and turn to coat them evenly. Cover and refrigerate for 3 hours, turning occasionally. Remove the ribs from the pan and reserve the marinade. Allow the ribs to stand at room temperature for 30 minutes before grilling. Prepare the grill for indirect cooking over low heat.
  4. Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, for 2 hours. Remove the ribs from the grill, brush them on both sides with the reserved marinade, wrap them in aluminum foil, and continue cooking the ribs until the meat has shrunk back about 1/2 inch from the ends of the rib bones and the meat is tender enough to tear with your fingers, 2 to 3 hours.
  5. Transfer the ribs (keep them wrapped in foil) to a large sheet pan and let rest for 30 minutes. Serve warm.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.
©2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. Used with permission.