Pork spareribs can come from the loin or the belly. Loin ribs are small and are therefore called “baby back.” Belly ribs are larger, less meaty, and less expensive. There are at least 11 ribs in a rack of spareribs, and the cut includes portions of breast meat, sternum, and diaphragm. When these sections are trimmed, the rack takes on a rectangular shape and is sold as “St. Louis” ribs. We prefer the St. Louis cut because it is the same thickness from end to end, and so it cooks evenly. It is also easier to cut into serving portions.

Prep: 5 minutes (plus 10 minutes for brine and glaze)
Brine: 6 to 12 hours
Grill: About 1 hour.

– Long-handled tongs
– Long-handled basting brush

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs
2½ cups Apple-Chai Brine
Oil for coating grill grate
1 cup Ginger-Hoisin Balsamic Glaze.

1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. Brush the ribs with half of the ginger-hoisin glaze, turn, cover, and cook for 3 minutes. Brush with the remaining glaze, turn, cover, and cook for another 3 minutes.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.


This entry was posted on Thursday, March 8th, 2012 at 12:07 pm and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply