Slow-grilled spareribs – easy to make, with a wonderfully tender result.
This method is perfect for a bright, sunny day when you’re pottering about in the garden anyway and have time to enjoy the cooking.
Cook them over very low heat with only a single burner lit on one side, and always over indirect heat, otherwise your marinade will burn and turn black.
You can brush them with whatever marinade you like. We tried a Korean barbecue marinade we had been given by Jes’s brother, and it was excellent. Alternatively, you can try this recipe for barbecue marinade.
Serve with, for example, stuffed potatoes, a good salad and freshly baked baguettes.
