Country Style Barbecued Pork Spare Ribs
Serves 4 people
Spare ribs are cut from a section just above the belly and are slightly meatier, but still deliciously rich. Some cooks like to blanch them first to remove some fat, but when cooked over a moderate grill, much of the fat either melts away, or mixes with the marinade to make them irresistible.
- •800g pork spare ribs
- •2 tablespoons oil
- •sea salt flakes and freshly-ground black pepper
- •½ cup smoky barbecue sauce
- •¼ cup Worcestershire sauce
- •juice of 2 lemons
- •1 teaspoon dried thyme
- 1.Preheat lidded barbecue to medium-high. Toss the pork spare ribs in half the oil, then season generously with salt and pepper.
- 2.Cook on hot barbecue grill until lightly blackened.
- 3.Transfer to a rack set over a roasting pan with 2cm water in it.
- 4.Combine the remaining ingredients in a bowl to make a marinade.
- 5.Cook the ribs with the lid down, baste from time to time with the marinade, for one hour, until the pork is tender and glazed.