- Pork spare ribs about 350 to 400 g each 1
- of meat spice 10 Grams
- Cling film
- of beer 15 Grams
- of honey 15 Grams
- of mustard (coarse grained) 15 Grams
- of lime (zest) 15 Grams
- Aluminium foil
On the day before, rub meat seasoning into the spare ribs and wrap them in cling film. Marinate in the refrigerator for 24 hours. Take the meat out of the fridge 2 hours before grilling. To make the glaze, mix all the ingredients together.
Remove the pork spare ribs from the cling film, arrange them in the rib rack and place on the preheated barbecue grid. Grill the spare ribs at 180°C for 75 to 85 minutes until the meat reaches a core temperature of 90°C. Take the meat off the barbecue, apply the glaze and wrap in aluminium foil, then grill for a further 20 minutes at 180°C. Remove from the barbecue. Leave to rest in the package for 10 minutes until the core temperature reaches 95°C.
5 minutes at a medium setting with the lid closed