Ingredients
One 3-pound slab country-style pork ribs
One 3 1/2-pound slab pork spareribs
2 teaspoons salt
2 cups Steens 100% Pure Cane Syrup or other cane syrup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced yellow onion
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
preparation instructions
Put the ribs in a very large soup pot or kettle. Add the salt and enough water
to cover them. Bring to a boil and let boil for 30 minutes. Remove from the
heat and drain. Whisk the remaining ingredients together in a
medium-size mixing bowl, blending well. Put the ribs in a large, deep braising
pan or plastic container and pour the marinade over them. Cover and refrigerate
for 8 to 12 hours, turning the ribs in the marinade about every 4 hours.
Prepare the pit or grill. You should have a glowing red fire with light ash,
and the temperature of the pit or grill should be between 225 F and 275 F.
Put the ribs on the pit away from the fire. Cook, basting with the
marinade and turning the ribs every 15 minutes, for about 2 hours. You may have
to feed the fire every 30 minutes or so. Remove the ribs from the pit
and let cool for several minutes before slicing to serve. Yield: about 6
servings