Best Pork Spare Ribs on the Parilla Braai

Spare ribs are the king of ribs in my opinion and i think them best cooked from scratch on the braai!

For the asian style, grate a thumb size piece of ginger & 1 large garlic clove and add to 1/4 cup of kikkoman soy sauce along with a tablespoon of honey and marinade your ribs for 2 hours.

To finish, once it comes out of the foil wrap, sprinkle with sesame seeds and enjoy!

For the BBQ style I highly recommend making a batch of "Memphis Dust"
it's my Number 1 BBQ rub for pork and the recipe comes courtesy of BBQ hall of Famer, Meathead Goldwin (if you want to geek out on all things BBQ I highly recommend his website www.amazingribs.com )

Memphis Dust
¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup sweet paprika
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
If you can't find garlic, onion or rosemary powder, get the dried stuff and blend it in a spice grinder
You'll notice there is no salt in this rub... that because I always season my meat seperately! season your ribs with salt about 30 min before applying the Memphis dust...

To finish, once it comes out of the wrap, brush with your favourite sticky ribs marinade (mine comes from https://braaidsmaid.co.za/) but be sure to heat it up first, or pop the ribs back on the braai to let the marinade warm up.

Parilla available from https://steelleoutdoor.com/

Pork proudly sponsored by https://theflyingpig.co.za/