As any Southerner will tell you, the proper way to cook ribs is to barbecue them “low and slow” in a smoker built for that purpose. But not everyone has a smoker, and not all of us have the time or patience to watch over cooking ribs for several hours. The following is a recipe for spareribs that have been soaked in a spicy citrus brine and then grilled over indirect heat for about an hour. Brining is a useful technique in this case as it’s easy to overcook pork ribs on a grill, but because the brine plumps up the meat with extra moisture, the ribs are still tender and don’t get as dried out, even if you do end up overcooking them a little. This recipe is adapted from Andrew Schloss’ and David Joachim’s Mastering the Grill: The Owner’s Manual for Outdoor Cooking.
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