Laurie's Spareribs

These spareribs get the full treatment: an overnight marinade, a one-hour steam, and a finish on the grill. Three steps, yes, but each one builds on the last, and the result is ribs so tender they barely hold together when you pick them up.

The marinade is a tangy blend of pineapple juice, apple cider vinegar, soy sauce, garlic, and brown sugar. That overnight soak tenderizes the meat and infuses it with a sweet-sour-salty flavor before any heat is applied. Steaming for an hour after that renders out most of the fat and makes the ribs fall-apart tender before they ever touch the grill.

The homemade BBQ sauce is where this recipe really shines. Orange juice, ketchup, Worcestershire sauce, paprika, dry mustard, cayenne, and more brown sugar simmer for 30 minutes into a thick, complex mop sauce that’s fruity, smoky, and spicy all at once.

Pro Tips

• Marinate in a sealed bag, turning once or twice, so every surface stays in contact with the liquid.
• Steam the ribs before grilling, not after. Steaming post-grill washes off the smoke flavor.
• Mop the sauce on during the last 10-15 minutes of grilling only. Sugar-based sauces burn if applied too early.
• Save extra sauce for the table as a dipping sauce.

Variations

• Add a tablespoon of liquid smoke to the BBQ sauce if you’re grilling on a gas grill and want a smokier flavor.
• Swap orange juice for mango nectar in the sauce for a tropical twist.
• Use baby back ribs instead of spareribs for a leaner, quicker-cooking option.