Ingredients
- 1 stick butter (unsalted)
- 2,700 gr spareribs
- 240 ml vinegar
- 55 gr brown sugar
- 12 gr pepper flakes (crushed red)
- 8 gr salt
- 8 gr carsely black pepper (ground)
Combine the marinade ingredients and rub all over the ribs. Marinate for at least an hour.
Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes. Use the sauce warm for basting the ribs and hot for a dipping sauce.
Grill the ribs, basting with the sauce. Serve heated sauce with the ribs.
