It’s friday and a wonderful sunny midsummer weekend is ahead of us. So let’s fire up the BBQ and make some space for the best-ever BBQ spare ribs. It will be your new number one spare ribs recipe. Sweet and spicy, tender and crispy, simply the best ribs this summer.
I prefer precooking the ribs so you don’t have to worry if they are done or not. They are addictive and the marinade is delicious. You can serve them with this amazing Cole Slaw or a simple cucumber, sesame and chili salad. On the other hand, they make a terrific snack to go along with a cold beer.
So, if you do make these yummy spare ribs or any other of my recipes, don’t forget to take a photo of it and tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your take on my recipes!
Let's fire up the BBQ and make some space for the best-ever BBQ spare ribs.
I prefer precooking the spare ribs, so prepare a big pot. Bring water in a big pot to a boil and add the spare ribs. Let them simmer for about 15 to 20 minutes. Take the ribs out of the water and let them cool off.
Meanwhile prepare the marinade. Mix together ketchup, ginger, chopped chili, rice syrup, Worcester Sauce, Cholula Hot sauce, salt and olive oil. Put 1/3 of the marinade aside and with the rest brush the spare ribs and let them marinade for at least 2 hours.
Heat up your BBQ and when ready place ribs on the grill. Grill them on medium heat and keep an eye on them. Turn them after a while and keep brushing them with the marinade. As the ribs are precooked it will take about 30 minutes to grill them.
When ready, take them off the BBQ and let them rest for 5 minutes. Cut them and arrange them nicely on a plate.
I serve the ribs usually with some ice cold spicy cucumber salad.