- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup dry sherry
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoons minced garlic
- 2 racks pork spareribs, each about 4 pounds
- In a large bowl combine the marinade ingredients.
- Put the spareribs, meaty side up, on a cutting board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. (The flaps and tips may be grilled separately, but they will not be as tender as the ribs). Remove the thin membrane from the back of each rack of ribs.
- Place the ribs in one layer on a large sheet pan. Pour the marindae over the ribs and turn to coat them evenly. Cover and refrigerate for 3 hours, turning occasionally. Remove the ribs from the pan and reserve the marinade. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for indirect cooking over low heat (about 300°F).
- Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, for 2 hours. Remove the ribs from the grill, brush them on both sides with the reserved marinade, wrap them in aluminum foil, and continue cooking the ribs until the meat has shrunk back about 1/2 inch from the ends of the rib bones and the meat is tender enough to tear with your fingers, 2 to 3 hours.
- Transfer the ribs (keep them wrapped in foil) to a large sheet pan and let rest for 30 minutes. Serve warm.