A little bit salty, a little bit spicy with a hint of lemongrass, these ribs are surprisingly tender and juicy from being grilled on low heat for around 55-60 minutes (Scroll to the bottom to see how juicy the meat looks!!). Although the cook time is a little long, you really only need to tend to these ribs once during the whole cooking process (which is flipping them once at the 30-minute mark). Apart from that it’s basically set and forget!
As with most marinated meats, this recipe needs to be marinated the night before. On the day of cooking, you just need to preheat, roast, then serve 🙂
I buy my spare ribs in a whole rack and portion them into 3 sections (about 3-4 ribs per section) to fit into my small convection oven. It is important not to cut the ribs into individual pieces to avoid drying…
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