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1
In a mixing bowl, combine the Essence with the sugar.
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2
Blend thoroughly.
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3
Season the spare ribs entirely with the Essence mix.
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4
It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours.
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5
But this recipe is great just seasoning and placing right on the grill.
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6
Season the baby back ribs with salt and pepper.
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7
In a mixing bowl, whisk the vinegar, hot pepper sauce and brown sugar together.
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8
Add the Worcestershire sauce, salt and pepper.
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9
Place the ribs in a large dish and pour the sauce over the top.
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10
Cover the ribs and place in the refrigerator.
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11
Marinate for at least 12 hours.
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12
Remove both the spare ribs and the baby back ribs from the refrigerator, reserving the marinade.
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13
Bring the marinade to a boil, reduce the heat and simmer for about 5 minutes.
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14
Use the sauce to baste the baby back ribs.
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15
Prepare the charcoals according to the directions on the grill for slow barbecuing.
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16
Place the spare ribs on the grill and cook for about 3 hours, turning occasionally.
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17
Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over.
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18
Continue to cook for 45 minutes.
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19
Feed the fire every 30 minutes.
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20
Baste the ribs with the reserved sauce every 15 minutes.
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21
Remove the ribs from the grill and slice.
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22
Combine all ingredinets thoroughly.