- 2 slabs pork spare ribs (about 6 pounds)
- 1 bottle (12 ounces) dark or stout beer
- 1 jar (12 to 13 ounces) plum jam or preserves
- ½ cup soy sauce
- 6 tablespoons hoisin sauce
- 2 tablespoons minced fresh ginger root
- 2 cloves garlic, minced
Slide sharp knife under tough membrane covering back of ribs. Loosen membrane at one end of slab. Use paper towel to grasp loosened membrane firmly and pull off. (This make ribs more tender and allows sauce to penetrate meat better.) Place ribs in large shallow non-metal baking dish; set aside.
In medium bowl, combine remaining ingredients. Reserve 1 cup of the sauce; pour remaining sauce over ribs. Cover and marinate in refrigerator 4 hours or overnight.
Let ribs stand at room temperature 20 to 30 minutes before grilling. Remove ribs from marinade; discard marinade.
Place ribs bone-side down on grid over indirect medium heat; cover and grill turning occasionally until meat is very tender and has pulled back from ends of bones, about 1½ to 2 hours.
In medium saucepan, bring reserved 1 cup sauce to a boil over medium-high heat. Reduce heat and simmer until reduced to ¾ cup, about 7 minutes.
During last 20 minutes of grilling time, baste ribs generously with reserved marinade. Remove ribs from grill; cover and let rest 5 to 10 minutes before slicing or tearing into individual ribs.
Serving Size: Per 3-ounce cooked portion
Cholesterol: 103 mg
Fat: 26 g
Sodium: 603 mg
Carbohydrates: 16 g
Protein: 26 g
Saturated Fat: N/A