Spareribs with Chili Glaze

In contrast to most store-bought specimens, my glaze is made entirely without sugar. It’ll
keep for a few weeks in the refrigerator.

Spareribs with a Chili Glaze
• 3⅓ fl. oz. (200 ml) chili sauce
• ¼ cup (50 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons gluten-free tamari soy sauce
• 2 teaspoons Worcestershire sauce
• 1 rack of thin spareribs, approx. 2⅔ lbs (1.2 kg)
• salt and pepper for seasoning

In a bowl whisk together the ingredients for the chili glaze. Brush the glaze on both sides of the spareribs, saving about ¼ cup (50 ml) for grilling.

Put the meat in double freezer bags and set it on a platter. Marinade for 24 to 48 hours in
the refrigerator for the best flavor. Turn the bag now and then, and remove it from the
fridge plenty of time before grilling.

Wipe off most of the marinade from the meat with paper towels; season with salt and
pepper, and brush generously with oil. Move the coals toward the sides of the grill, leaving
an empty space in the middle for the spareribs. Let the coals get covered in gray ash before
setting the ribs down above the empty spot, meaty side down.

At the beginning, the grate should be set down close to the embers so the meat can develop some color. Grill the spareribs for 3 minutes, turn them, and grill on the other side for 3 more minutes. Repeat this step once more (6 total minutes).

Brush some saved glaze onto the meaty side of the spareribs and grill them for another 2
minutes. Now move the grate to the highest level up from the coals, turn the ribs, and
cover them with heavy-duty foil. Let them rest for 10 to 15 minutes.

Separate the ribs with a sharp knife. Serve them with the “faux” potato salad and chili sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund