Glazed Pork Spare Ribs with Sweet Ginger and Soy

Instructions

In the kitchen:

• Combine the marinade ingredients in a large bowl.
• Place the spare ribs meaty side up on a chopping 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 to the centre 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.
• Place the ribs in one layer on a large roasting tray. Pour over the marinade and turn the ribs to coat evenly. Cover and refridgerate for 3 hours, turning occassionally. Remove the ribs from the tray and reserve the marinade. Allow the ribs to stand at room temperature for 30 minutes before barbecuing. Prepare the barbecue for roasting (in-direct method) cooking over a low heat.

At the barbecue:

• Brush the cooking grates clean. Roast the ribs over low heat for 2 hours, with the lid closed. Remove the ribs from the barbecue, brush them on both sides with the reserved marinade, wrap them in aluminium foil and continue cooking for 2-3 hours, until the meat has shrunk back about 1cm from the ends of the rib bones and the meat is tender enough to tear with your fingers.
• Transfer the ribs (keep them wrapped in foil) to a large tray and allow them to rest for 30 minutes. Serve warm.

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