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Jul 29, 2011

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

Rating: 5 stars

1 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 23, 2014

Russell B

Awesome Flavor!

We used this Recipe on Pork Tenderloin cut into chop style steaks and grilled over in-direct medium heat. We did 6 4-5 oz cuts and cut the recipe for the glaze in half. We also cut the portion of soy sauce down to 1/4 cup and it was simply awesome. We grilled the pork for approx 4-5 minutes on one side, then flipped and glazed and cooked another 4-5 minutes and flipped again and re-glazed and cooked another -3-4 minutes. Pork steaks were perfectly done. Thanks for the recipe.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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