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Jul 29, 2011

Sweet Ginger and Soy-Glazed Spareribs Recipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 0 stars

7 Reviews

YouTube Video
Serves: 4 // Prep time: 30 minutes | Marinating time: 3 hours | Grilling time: 4 to 5 hours

Grocery List

Fresh Produce

  • 2 oz fresh ginger
  • 3 garlic cloves

Meat / Poultry / Seafood

  • 2 racks pork spareribs, each about 4 lb

Condiments

  • .5 cups ketchup
  • .5 cups soy sauce

Wine / Beer / Spirits

  • 4 fl oz dry sherry

Other

  • .5 cups brown sugar

Ingredients

Marinade

  • ½ cup brown sugar
  • ½ cup soy sauce
  • ½ cup ketchup
  • ½ cup dry sherry
  • 2 tablespoons minced fresh ginger
  • 1½ teaspoons minced garlic

  • 2 racks pork spareribs, each about 4 pounds

Instructions

  1. In a large bowl combine the marinade ingredients.

  2. Put the spareribs, meaty side up, on a cutting 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 in the center 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.

  3. Place the ribs in one layer on a large sheet pan. Pour the marinade over the ribs and turn to coat them evenly. Cover and refrigerate for 3 hours, turning occasionally. Remove the ribs from the pan and reserve the marinade. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. 

  4. Prepare the grill for indirect cooking over low heat (about 300°F).

  5. Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, for 2 hours. Remove the ribs from the grill, brush them on both sides with the reserved marinade, wrap them in aluminum foil, and continue cooking the ribs until the meat has shrunk back about ½ inch from the ends of the rib bones and the meat is tender enough to tear with your fingers, 2 to 3 hours.

  6. Transfer the ribs (keep them wrapped in foil) to a large sheet pan and let rest for 30 minutes. Serve warm.

7 Reviews

Average Rating

Rating: 0 stars

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Rating: 5 stars

Jul 30, 2013

Justin H

Great grill buuut...

Loving the One Touch Gold after far too long on a gas grill. The ability to actually char a steak again has changed my eating habits (and waistline). Only downsides are that the material they use for the lid handle can get pretty warm AND it appears as if they've changed what the OTG comes with as my lid did not have a thermometer nor did it come with a tool hook handle. That was a bit of a letdown as I would have opted for the Silver had I known I was only paying $50 extra for the cleaning system.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Oct 4, 2013

Lynn H

A fantastic do-it-all grill!

When I left the world of propane cooking behind, this grill is where it all started-and I never looked back! I've been using my current grill for 10 years now...after the original one blew away in a tornado (I think that's the only thing that can destroy a Weber). I did find the lid for it a couple of hundred yards away, and it is now proudly mounted in my garage! When we moved back in to our newly built home, my in-laws bought me a new one as a house warming present and I use it for everything.....grilling, smoking, cooking, you name it. One you get the hang of the air control, it's easy to use. I make sure to use a chimney to start coals so I never get a lighter fluid tase. Honestly, I might give up my home stove before I give this thing up. I just bought it's big brother, and it's awesome as well. It's a classic for a reason....durable, flexible, efficient. Thanks, Weber!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Sweet Ginger and Soy-Glazed Spareribs

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