This recipe uses a two-step method: simmer the ribs in their marinade first, then finish them on a hot grill for a few minutes per side. The simmering does the real work of tenderizing the meat, so you’re not stuck watching a grill for hours. The marinade — soy sauce, maple syrup, brown sugar, ketchup, garlic, and fresh chilli — reduces into a ready-made sauce while the ribs cook.
About the ingredients
- Fresh red chillies: Bird’s eye chillies run hotter than Fresno. If you want mild heat, use one Fresno and skip the bird’s eye entirely. Dried chilli flakes work in a pinch — use about half a teaspoon.
- Maple syrup: Honey is a straightforward swap at the same quantity. Agave works too. Avoid flavored syrups.
- Soy sauce: Regular (not low-sodium) gives the best color and depth. Tamari works if you need gluten-free.
- Sesame seeds: Skip the garnish — not worth the extra dish for what they add here.
Before you start
The single most important thing is giving the marinade enough time to penetrate the meat — two hours is the stated minimum, but the difference between two hours and overnight is noticeable, especially in the thicker parts of the rack. Pull the ribs out of the fridge about 20 minutes before you start simmering; cold ribs straight into boiling water can tighten the muscle fibers before the heat has a chance to relax them, and you’ll spend more time getting back to a simmer. Also check that your pot is wide enough to keep the ribs mostly submerged — if they’re stacked at awkward angles, the exposed sections won’t cook evenly in the 30-minute window.
Common problems and fixes
- Ribs are still tough after 30 minutes: Spare ribs vary in thickness. If they don’t feel tender when you press them with tongs, give them another 10 minutes in the simmering liquid before moving to the grill.
- Cooking liquid hasn’t reduced much: If the liquid is still thin when you drain the ribs, pour it into a small saucepan and boil it hard for 5 minutes while the ribs are on the grill. It’ll thicken quickly.
- Ribs falling apart on the grill: Very tender ribs can break when you flip them. Use two sets of tongs or a wide spatula under the rack, and keep the grill time to 3 minutes per side maximum.
- Marinade burning on the grill: The sugar in the marinade chars fast. If your grill runs hot, move the ribs to a slightly cooler zone after the first minute, or reduce grill time to 2 minutes per side and watch closely.
- Sauce too thin to coat: Stir in a teaspoon of brown sugar and simmer another 2–3 minutes. It tightens up fast.
Storage and reheating
Cooked ribs keep in the fridge for up to 3 days in an airtight container. Store the sauce separately if you can — it keeps for the same period and reheats faster. To reheat, place the ribs in a baking dish, spoon a little sauce over them, cover tightly with foil, and warm in a 325°F (160°C) oven for 15–20 minutes. The foil traps steam and keeps them from drying out. For freezing, wrap individual portions tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating the same way.
Easy Barbecue Spare Ribs (Boil & Grill Method)
Ingredients
- 2.2 pounds pork spare ribs
- 4 cloves garlic crushed
- 2 fresh red chillies crushed (such as bird's eye or Fresno)
- 2 teaspoons maple syrup
- 3 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 teaspoon chilli powder
- 2 tablespoons brown sugar
- 1 tablespoon sesame seeds (for garnish)
- 4 cups water enough to cover the ribs
Instructions
- Trim off excess fat from the ribs and put the trimmed ribs in a large bowl.
- Add the crushed garlic and crushed chillies, together with all the remaining ingredients except the sesame seeds. Mix well with your hands or a wooden spatula. Cover the bowl with cling film and refrigerate for a minimum of 2 hours, or preferably overnight (up to 24 hours) for the best flavour.
- Transfer all the bowl contents (ribs and marinade) into a large saucepan or stockpot and add just enough water to cover the pork (approximately 1 litre / 4 cups). Bring to a boil, then reduce to a gentle simmer and cook for 30 minutes until the ribs are tender and the liquid has reduced.
- While the ribs simmer, preheat your barbecue, grill, or griddle pan to medium-high heat (approximately 400°F / 200°C). Drain the spare ribs, reserving the reduced cooking liquid.
- Place the ribs on the hot grill and cook for 3–4 minutes per side until nicely charred and caramelised. Serve hot, sprinkled with the sesame seeds, and spoon the reserved cooking glaze over the top.
Nutrition
FAQ
Can I skip the overnight marinating and cook these the same day?
Yes, two hours is the minimum and the ribs will still be good. The flavor won’t penetrate as deeply into the thicker parts of the meat, but the sauce you pour over at the end compensates for a lot of that.
Can I make these without an outdoor grill?
A cast iron griddle pan on the stovetop over high heat works well and gives good char marks. An oven broiler set to high also works — place the ribs on a foil-lined baking sheet about 4 inches from the element and broil for 3–4 minutes per side.
Do I have to use spare ribs specifically, or will baby back ribs work?
Baby back ribs work fine with this method. They’re leaner and thinner than spare ribs, so reduce the simmering time to about 20 minutes and watch the grill step closely since they can dry out faster.
The recipe calls for 4 cups of water — does the exact amount matter?
The goal is just enough liquid to cover the ribs, so adjust based on your pot size. Too much water means the liquid won’t reduce into a concentrated sauce by the end of the 30 minutes; if your pot is large, start checking the liquid level at 20 minutes.
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