Nothing says summer like ribs on the grill. And I’ll try not to sound like I’m bragging, but this version is pretty darn amazing. First cooked in the oven then finished on the grill, they’re sticky, they’re sweet, and they’re crazy delicious (not to mention simple).
2 racks of pork spareribs, about 4 pounds
1 1/2 cups barbecue sauce, plain
1/4 cup pancake syrup
1/4 cup brown sugar
4 Tablespoons white vinegar
- Mix sauce, syrup, and brown sugar. Set aside.
- Preheat oven to 350 degrees F.
- Place ribs in their racks in a large baking/casserole dish. Pour in vinegar and cover tightly with foil and bake 75 minutes. When ready, remove from oven and carefully lift off the tin foil. Watch out for steam.
- Heat grill to medium and place ribs meat side down without sauce - but you can baste the back with the sauce. Cook until they start to develop grill marks, turn over and now baste the top. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do. Give 'em one extra baste after they've been removed, but just before you serve them.