Flavored with turmeric ginger and a tomato-mango chutney bbq sauce, these Sri Lankan-Style BBQ Spareribs are tender and delicious. The flavors are not overpowering but different enough to set them apart from North American style ribs. This is a recipe definitely worth exploring.
- 1 rack pork spare ribs about 3-3 1/2 pounds
- juice of 1 lime
- 1 tablespoon water
- 2 teaspoons grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1-2 dried red chilies crushed
- 1 8- ounce can tomato paste
- 2/3 cup mild mango chutney
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon granulated garlic
- Rehydrate red chilis in hot water for 15 minutes. After they have plumped up, remove chilis and discard water. Place chilis and the other marinade ingredients into a blender or small food processor, and pulverize mixture. It should be smooth.
- Remove membrane from back of ribs, rinse and pat dry with paper towels. Set ribs, bone side down, in a glass baking dish, and pour marinade over meat portion of ribs. Cover with plastic wrap and place into the refrigerator for 4-6 hours.
- Bring all BBQ sauce ingredients, except butter, to a simmer on the stove top. Reduce heat to low and simmer for 5 additional minutes stirring occasionally. Remove from heat and stir in butter. Cover and keep warm until ready to use.
- Preheat grill for a medium high, indirect cook. Remove ribs from marinade and place onto grill, bone side down. Cook for two to three hours.
- Begin basting during the last half hour of the cooking process. Repeat basting process 3-4 times, until 10 minutes before ribs come off the grill.
- Once ribs reach an internal temperature of 185 degrees F., remove from grill and place onto a large cutting board. Carve into individual ribs and serve.
Want to learn how to make great ribs no matter what kind of equipment you have? Try: