1 pork spare ribs
grill spice mix
1 cup BBQ sauce
First prepare the ribs for grilling. Remove the membrane from the underside of the ribs, since it remains tough even after a long time on the grill. The membrane also prevents the spices from reaching the meat and, as a result, impairs the final flavour.
Rub both sides of the ribs with a generous amount of spices and place them on the grill previously set up for indirect grilling. Indirect grilling is a process of cooking food away from the heat source, meaning that the charcoal is placed only on one half of the grill or pushed to the sides, and the meat is cooked with the grill lid closed. For juicy and tender ribs, they need to be slow-cooked at a low temperature in three stages. First, grill the ribs at 150 degrees Celsius for 3 hours.
Remove the ribs from the grill and wrap them in tin foil. Place the wrapped ribs back on the grill and leave to cook for another hour.
Then unwrap the ribs and grill them for about another 15 minutes. While on the grill, brush the ribs with the BBQ sauce several times and season them again with the spice mix.
After just over 4 hours of grill time in total, the ribs are done! If you are using a kitchen thermometer to check, the ribs are done when the internal temperature of the meat reaches 90 to 93 degrees Celsius. If you don’t have a kitchen thermometer, you will know that the ribs are done when they have a nicely browned crust, a pleasant aroma, and the bones stick about a centimetre out from the side and come out easily.