There are so many ways to prepare pork ribs on the grill that I thought I would share one of my favorites with you. I know, I know. Everyone has a “method” to it and I employ many a kind, but it all depends on what you want that final product to feel like in your mouth.
Some want the meat just “melts in your mouth and falls off the bone” feel. Others like it where the meat requires a good “bite and tear” feel to get it off. Personally I like the “melts in your mouth and falls off the bone” feel, rather than having the latter.
The method we will use for this particular preparation of pork ribs will be parboiling, then grilling. (Parboiling is partially cooking food in boiling water before finishing the cooking process by another method.)
Parboiling helps render off some of the fat from the ribs, which helps to prevent flareups, as well as reducing the cook time on the grill.
In order to eat these ribs, please keep in mind that this method will probably take about a good three hours before it is all said and done. When done these ribs will have a great dark maple syrup glazed coating that just looks amazing on the platter and have the “fall off the bone” tenderness that slow cooking provides. Let me tell you, it's worth the wait!
Pork Spareribs – 2 slabs about three pounds each
Maple Syrup (pure) – 1 cup
Soy Sauce – 1/4 cup of lite soy sauce
Garlic Cloves – 2 cloves (minced)
Mirin (rice wine) – 3 tbsp. This item can usually be found in your grocer's ethnic foods isle.
How To Make It:
1. Place the ribs in a large stockpot and add water making sure the ribs are all under water.
2. Bring to a boil and reduce the heat to a medium-high and simmer for 30 minutes.
3. To make the Maple glaze, stir together the maple syrup, soy sauce, minced garlic cloves, and the Mirin in a measuring cup. You can set this aside for now.
4. While the ribs are parboiling in the water, get your grill ready to go. Clean and oil the grates with vegetable oil and preheat the grill.
For this recipe we usually use a gas grill for convenience. I like to have an thermometer handy to check the temp of the grill and keep it at about 325-375 degrees. We are going to cook the ribs over INDIRECT heat, which means that we are going to light only half the grill burners and cook the slabs over the unlit side.
5. When the ribs are done parboiling remove them from the water and place them on a platter.
6. Using a basting brush paint some of the maple glaze all over the ribs reserving some for basting later.
7. Place the ribs on the grill over the unlit side and close the lid. Check the thermometer to ensure the temperature stays between 325-375 degrees.
Hey, hey, hey. Don't give in to the temptation to open the grill and look at your “grilling masterpiece” because every time you do the grill temperature drops and it takes a little while to come back up to temperature.
(Constantly opening the grill will obviously take the ribs longer to cook and, who knows, the natives may get restless and start an uprising.)
8. After an hour you can finally open the grill and rotate the slabs, meaning place the slab closest to the heat away from the heat and the slab farthest away from the heat closer to the heat.
9. Also take this time to give those babies a little basting bath with the reserved maple glaze.
10. Close the lid and let cook for another hour, basting two more times in this final hour.
11. Remove the ribs from the grill and let rest for 10 minutes before chowing down on those juicy, mouth watering maple glazed pork ribs.