Eat-with-your-hands Sparerib Marinade (with Onion Salad Idea)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup red wine vinegar
• 1/4 cup tomato ketchup (the thick, real-tomato type!)
• 1 tablespoon coarse grain mustard
• 1 tablespoon brown sugar
• 5 tablespoons soy sauce
• 2 tablespoons apricot jam
• 3 garlic cloves, chopped and bashed a bit
• 3 tablespoons gingerroot, fresh, cut, chopped and bashed
• 1 teaspoon dried hot pepper flakes (or to taste)
• coarse black pepper, to taste
• 2 lbs lamb spareribs (or use enough for 4 people)

Recipe

• 1 prepare, measure out, and mix all the ingredients for the marinade. whisk well.
• 2 the recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large.
• 3 pour the marinade over the ribs, and brush it on all over. (use a glass or other non-reactive container).
• 4 loosely cover and leave for a few hours. overnight is best.
• 5 grill over hot coals until it threatens to catch. turn once, and grill for about another 10 minutes while you brush on the marinade every now and then.
• 6 leave the grilled ribs under foil (in a warm spot) for a few minutes, cut up into pieces easily taken in hand (!), and present on a heated plate. whether you need more salt is a question of personal taste.
• 7 surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. do ahead so sugar can melt. (just use your own intuition: no recipe exists!).