Slow Cooked Grilled Spareribs with Overnight Marinade
Submitted by neil
Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
1 daysStart these ribs the night before to let that tangy ketchup marinade work its magic.
Hot sauce, Worcestershire, and apple cider vinegar create a bold baste that builds flavor with every turn.
Low and slow grilling keeps the meat tender while the edges caramelize to sticky perfection.
Watch your fire like a hawk because patience and temperature control separate good ribs from transcendent ones.
Grill Master Tips
- Marinate at least 12 hours but no more than 24 or the vinegar will break down the meat too much
- Keep ribs 6+ inches from coals to prevent flare-ups that char the outside before the inside cooks
- Baste every 5 minutes in the final 45 minutes for a thick, sticky glaze
- Slice between bones with a sharp knife while ribs are hot for clean cuts
Ingredients
Directions
Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire sauce in a mixing bowl and stir until blended.
Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer.
Place the ribs meaty side down in the sauce.
Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.
Heat a charcoal grill until the coals are thickly coated with ash.
If you are using a gas grill, preheat on low for 5 minutes with the lid closed.
Place the ribs on a rack set at least 6 inches from the fire.
Grill slowly, for 15 minutes.
Turn and baste with sauce. Ribs should have browned slightly.
If they still look raw, stoke the fire. If they have browned a great deal or scorched in spots, move ribs to a cooler part of the fire.
Cook for 15 minutes, baste, and turn again.
Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes.
Watch the fire carefully, keeping flames away from the ribs.
To serve, slice the rack into individual ribs and pile on a heated platter.
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