-Start by trimming up the rack of pork spare ribs, removing any excess fat.
-Season the ribs on both sides with your preferred seasoning. For example, you can use a combination of kosher salt and 16-mesh black pepper, applying an even coat.
-Preheat your grill to a temperature of 300-325 degrees Fahrenheit (150-160 degrees Celsius).
-Place the seasoned ribs on the grill, bone side down. Let them cook for approximately 1.5 hours.
-After 1.5 hours, flip the ribs over to cook from the meat side.
-Continue cooking for another hour or so.
-While the ribs are cooking, prepare the mop sauce.
- In a saucepan, melt the stick of butter. Add chopped onions and cook until they become slightly translucent. Then, add minced garlic, a shot of Worcestershire sauce, hot sauce, paprika, mustard powder, black pepper, and lemon slices. Let the mixture cook down for a bit.
Add apple cider vinegar (ACV) and beer to the saucepan. Let the sauce simmer for a little while, then round it out with some brown sugar to balance the flavors.
-Flip the ribs back over and brush them with the mop sauce.
-Continue cooking for another hour or until the internal temperature of the ribs reaches about 200 degrees Fahrenheit (93 degrees Celsius). Periodically brush the ribs with the mop sauce throughout the cooking process.
-Once the ribs reach the desired internal temperature, take them off the grill.
-Wrap the ribs in tin foil, meat side down, and brush them with more mop sauce. Wrap them tightly and let them rest, allowing them to steam for another 30-40 minutes.
-After the resting period, unwrap the ribs and slice them to your desired portion sizes.
-Dive in!
Note: Adjust the seasoning and mop sauce ingredients according to your taste preferences.
