Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea)
photo by teresas
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup red wine vinegar
- 1⁄4 cup tomato ketchup (the thick, real-tomato type!)
- 1 tablespoon coarse grain mustard
- 1 tablespoon brown sugar
- 5 tablespoons soy sauce
- 2 tablespoons apricot jam
- 3 garlic cloves, chopped and bashed a bit
- 3 tablespoons gingerroot, fresh, cut, chopped and bashed
- 1 teaspoon dried hot pepper flakes (or to taste)
- coarse black pepper, to taste
- 2 lbs pork spareribs (or use enough for 4 people)
directions
- Prepare, measure out, and mix all the ingredients for the marinade. Whisk well.
- The recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large.
- Pour the marinade over the ribs, and brush it on all over. (Use a glass or other non-reactive container).
- Loosely cover and leave for a few hours. Overnight is best.
- Grill over hot coals until it threatens to catch. Turn once, and grill for about another 10 minutes while you brush on the marinade every now and then.
- Leave the grilled ribs under foil (in a warm spot) for a few minutes, cut up into pieces easily taken in hand (!), and present on a heated plate. Whether you need more salt is a question of personal taste.
- Surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. Do ahead so sugar can melt. (Just use your own intuition: no recipe exists!).
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).