Pork Spareribs


More Than 1 Hour

portions 4

Ingredients Amount

  • Pork spare ribs about 350g to 400g each 4
  • Meat spice 40g
  • Cling film
  • Beer 60g
  • Honey 60g
  • Mustard (coarse grained) 60g
  • Lime zest 60g
  • Aluminium foil


On the day before, rub meat seasoning into the spare ribs and wrap them in cling film. Marinate in the refrigerator for 24 hours. Take the meat out of the fridge 2 hours before grilling. To make the glaze, mix all the ingredients together.


Remove the pork spare ribs from the cling film, arrange them in the rib rack and place on the preheated barbecue grid. Grill the spare ribs at 180°C for 75 to 85 minutes until the meat reaches a core temperature of 90°C. Take the meat off the barbecue, apply the glaze and wrap in aluminium foil, then grill for a further 20 minutes at 180°C. Remove from the barbecue. Leave to rest in the package for 10 minutes until the core temperature reaches 95°C.

Indirect Heat Standard Position




5 minutes at a medium setting with the lid closed.