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1
Gently rinse the ribs off with some cool water and pat dry.
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2
Using a gallon size zip lock back, place the spare ribs in the bag, measure out 1 cup of Ginger Teriyaki Marinade, and add the marinade inside the bag.
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3
Seal the bag, and gently mix the ribs around inside so they are covered with the marinade.
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4
Place the bag in a cooler for 1 hour.
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5
While the spare ribs are marinating, put the coleslaw mix into a large mixing bowl, add the green onions.
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6
In a separate bowl, mix together all the ingredients for the dressing; the mayonaise, the Ginger Teriyaki Marinade, rice wine vinegar, sesame oil, and soy sauce.
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7
Stir together until combined evenly.
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8
Add the dressing to the coleslaw mix, and toss gently until the cabbage mix is evenly coated with dressing.
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9
Keep chilled until use.
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10
With a gas or charcoal grill, heat the grill to a medium heat, 200-220*.
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11
Remove the ribs from the plastic bag, and shake the excess marinade off.
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12
Grill the ribs in the center for 5-6 minutes and then rotate 90 degrees.
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13
Let them grill for another 5-6 minutes, then turn them over.
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14
Let them cook on the other side for 6-7 minutes, then turn them over and stack the ribs away from the center, so they rest on top of each other, on a less hot spot on the grill.
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15
Cover the grill with a lid, or cover the ribs with a piece of foil, and let them slow cook for another 10-12 minutes.
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16
The ribs will be cooked about medium temperature, and will have a succulent sweet, savory, sticky taste to them.
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17
Serve them along side with the coleslaw, and you have an outstanding sweet and savory dish for your tail gating party.
