PREP TIME: 30 MINUTES
MARINATING TIME: 3 HOURS
HEAT: INDIRECT LOW HEAT ABOUT 150°C (300°F)
COOKING TIME: 4 TO 5 HOURS
100 g brown sugar
125 ml soy sauce
125 g tomato sauce
125 ml dry sherry
2 tablespoons very finely chopped fresh root ginger 11⁄2 teaspoons very finely chopped garlic
2 racks pork spareribs, about 2 kg each
- Combine the marinade ingredients in a large bowl.
- Prepare the racks of spareribs as detailed above. Put the spareribs, meaty side up, on a chopping board. Follow the line of fat that separates the meaty ribs from the much tougher tip at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the centre of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. (The flaps and tips may be barbecued separately, but they will not be as tender as the ribs.) Remove the thin membrane from the back of each rack of ribs.
- Place the ribs in one layer on a large roasting tray. Pour the marinade over the ribs and turn to coat them evenly. Cover and refrigerate for 3 hours, turning occasionally. Remove the ribs from the tray and reserve the marinade. Allow the ribs to stand at room temperature for 30 minutes before barbecuing. Prepare the barbecue for indirect cooking over a low heat.
- Brush the cooking grills clean. Barbecue the ribs over indirect low heat for 2 hours, with the lid closed. Remove the ribs from the barbecue, brush them on both sides with the reserved marinade, wrap them in aluminium foil and continue cooking the ribs for 2 to 3 hours, until the meat has shrunk back about 1 cm (1⁄2 inch) from the ends of the rib bones and the meat is tender enough to tear with your fingers.
- Transfer the ribs (keep them wrapped in foil) to a large tray and allow them to rest for 30 minutes. Serve warm.