Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan. This recipe has you grill them in foil so they cook quickly in their own juice, and all the flavor is trapped inside the foil. Finishing the ribs with a simple glaze gives them extra flavor and crisp edges. This recipe can be made with standard spareribs or with St. Louis-cut spareribs—the former may take slightly more time to cook.
Make Ahead Tips
You can grill the ribs in foilup to 1-1/2 hours ahead. Keep them covered loosely with foil at cool room temperature. Brush with glaze and finish them on the grill just before serving.
Pair these ribs with our Corn, Bacon and Red Pepper Saute for a complete summertime meal.
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This is one of our favourite recipes. You need to be attentive to the temperature on the grill. We did cook at 350 but with indirect heat on a Weber Grill.
Agree with other posts that 350 degrees is way too high of a heat. Ribs need to be done "low and slow." That said, when I recently made these I seasoned them as called for and then smoked them at about 185 degrees over Apple wood for about 3 hours then wrapped them in foil and let them continue to cook for another 2 hours. I let them rest for about 20 minutes then finished them off on the grill with the honey glaze. The wife said they were "guest worthy" so the neighbors are getting them tomorrow for our 4th of July party.
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