2.5 kg pork spare ribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 cup cherry juice OR cherry cola
1/4 cup vinegar
1/2 teaspoon paprika
1/2 teaspoon chilli powder
1/2 teaspoon onion powder
1 teaspoon ground black pepper
- Pick your favourite dry rub for your ribs. Remove the membrane from the ribs, dry them with a paper towel and then apply the rub.
- Store the ribs in the refrigerator for 8 hours.
- Set up your grill for indirect heating, as described above. Preheat the grill to medium, then reduce it to low. Your target temperature is between 100°-120°C (225°-250°F).
- Now it’s time to put your ribs on the grill. Place them (with the bones on the grate) in the area set up for indirect heating. Don't place them directly over the flames.
- Your ribs should cook for 2 hours. Keep an eye on them throughout. You may need to rotate the ribs every so often because the meat close to the direct heating area of the grill will cook faster.
- Make your barbecue sauce while the ribs are grilling. Mix the Worcestershire, vinegar, onion powder, pepper, paprika, chilli powder, cherry cola and ketchup in a saucepan and simmer on the stove for 15 minutes.
- Brush the sauce onto the ribs and allow them to cook for another 20-30 minutes. Keep basting and turning until they are coated.
- For the last 10 minutes, sear the ribs over direct heat as you lightly add more sauce.