Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea)

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup tomato ketchup (the thick, real-tomato type!)
• 1 tablespoon coarse grain mustard
• 1 tablespoon brown sugar
• 5 tablespoons soy sauce
• 2 tablespoons apricot jam
• 3 garlic cloves, chopped and bashed a bit
• 3 tablespoons gingerroot, fresh, cut, chopped and bashed
• 1 teaspoon dried hot pepper flakes (or to taste)
• coarse black pepper, to taste
• 2 lbs pork spareribs (or use enough for 4 people)

Directions

1. 1

   Prepare, measure out, and mix all the ingredients for the marinade. Whisk well.

2. 2

   The recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large.

3. 3

   Pour the marinade over the ribs, and brush it on all over. (Use a glass or other non-reactive container).

4. 4

   Loosely cover and leave for a few hours. Overnight is best.

5. 5

   Grill over hot coals until it threatens to catch. Turn once, and grill for about another 10 minutes while you brush on the marinade every now and then.

6. 6

   Leave the grilled ribs under foil (in a warm spot) for a few minutes, cut up into pieces easily taken in hand (!), and present on a heated plate. Whether you need more salt is a question of personal taste.

7. 7

   Surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. Do ahead so sugar can melt. (Just use your own intuition: no recipe exists!).