Grilled Spare Ribs with Barbecue Sauce
- 500g slabs pork spare ribs
- 2 tablespoons chili powder
- Coarse salt and ground pepper
- 1 tablespoon butter
- 1/2 small onion, grated
- 2 garlic cloves, minced
- 1 1/2 cups ketchup
- 1/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Oil, for grates
1. Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
2. Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see below). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.