Flavor-Packed BBQ Spareribs

By gpawilson

Ingredients

• SAUCE:
• 2 Tbsp kosher salt
• 1 Tbsp ground ginger
• 1 Tbsp ground cumin
• 1/2 tsp cayenne pepper
• 2 racks pork spareribs (8 to 9 lb)
• 2 cups balsamic vinegar
• 1 1/2 cups ketchup
• 2/3 cup brown sugar
• 2 Tbsp Dijon mustard
• 2 Tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper

Preparation

Step 1

Pepare grill:
Gas or Grill as desired
Combine salt, ginger, cumin, and cayenne in a small bowl. Pat ribs dry with a paper towel. Remove membrane from bony side of ribs: Slide your finger or a sharp knife under the edge of membrane, grasp firmly, pull off and discard. Rub ribs with spice mixture. Place each rib rack lengthwise on a
long, wide piece of heavy-duty aluminum foil; fold foil over ribs, then fold edges together to tightly seal on all three sides.
Place foil-wrapped ribs, bony side down, on cooler side of grill (if grill is small, place one rib rack on hotter side
and one on cooler side; switch halfway through cooking). Close lid and cook until meat is tender, at least 1 1/2 and up to 3 hours.
Meanwhile, make sauce:
Combine all ingredients in a medium saucepan and whisk until smooth. Simmer over medium-low heat, stirring occasionally, until reduced by one-third, about 30 minutes. 5. Unwrap ribs and place on hotter side of grill. Brush with sauce and cook, covered, turning and brushing with more sauce every 5 or 10 minutes, until well glazed, about 20 to 30 minutes more. Slice racks and serve with more sauce on side.