Grilled Pork Spareribs With Soda Bottle Barbecue Sauce
Grilled Pork Spareribs With Soda Bottle Barbecue Sauce
For the almost 90 minutes these ribs are on the grill, the temperature never crosses 150°C - an intentional limit that results in soft, juicy, and flavour-packed ribs. You'll also use indirect heat, meaning that the ribs are never placed directly over an open flame. As for the sauce, you have two lip-smacking options, each boasting the inherent sweetness and subtle spiciness of a carbonated classic - Coca-Cola or Bundaberg Ginger Beer.
Ready in: 4 hours
Serves: 4
Complexity: easy
kcal: 334
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Ingredients
1 tbsp salt
2 tsp dark brown sugar
1 tsp New York Cut Pepper
½ tsp SIDS CRAZY SALT
1 tsp granulated garlic
1 tsp paprika
½ tsp cayenne pepper
1 rack pork spareribs (1.3-1.5 kg)
½ cup Spicy Cola BBQ Sauce or Ginger Mustard BBQ Sauce
Rice bran oil, for frying
Directions
You can use either Spicy Cola BBQ Sauce or Ginger Mustard BBQ Sauce.
Mix salt, brown sugar, black pepper, SIDS CRAZY SALT, granulated garlic, paprika, and cayenne in a small bowl.
Place spareribs on a rimmed baking tray and pat dry with paper towels.
Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.)
Using your hands, spread a thin layer of barbecue sauce all over ribs. Sprinkle dry rub all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate.
Strive to maintain a grill temperature between 140°C and 150°C.
Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 63°C - 70°C, (peel back foil as needed to check) 20–30 minutes.
Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10–12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Rest 5–7 minutes before cutting between bones into individual ribs.
Serve ribs with remaining barbecue sauce on the side.