Barbecued Glazed Spare Ribs
Sticky, garlic and mustard marinated spare ribs grilled over hot coals until sticky and charred at the edges.
Ingredients
- 1-2 racks of pork spare ribs, or a sticking of pork (allow about 4 ribs per person)
- 2-3 large garlic cloves, peeled
- 1 level tsp salt
- 1 tbsp English mustard
- 2 tbsp soft brown sugar
- 2 tbsp tomato ketchup
- 1 tbsp dark soy sauce
- Plenty of freshly ground black pepper (about 2 tsp)
- 2-3 tbsp vinegar (brown rice vinegar is good)
Instructions
- For the marinade, crush the garlic and salt together with a fork on a chopping board to make a paste, then scrape into a bowl.
- Add the mustard, brown sugar, ketchup, soy sauce and black pepper, then stir in the vinegar a little at a time until you have a thick emulsion that will coat the ribs well.
- Spread the marinade over the ribs so they’re well coated on all sides, then leave in a shallow dish for at least 1 hour, preferably 4-5 hours, turning and re-coating once or twice.
- When the barbecue is moderately hot, place the ribs over the coals without wiping off the marinade.
- Turn the ribs frequently to avoid over-blackening, painting and dabbing with extra marinade as you go — a little blackening towards the end is desirable. Cook the ribs for 10-12 minutes, or 15 minutes or more for a thicker sticking of pork.
- Eat with your fingers, gnawing every last morsel off the bone.