Sweet & Sour Spareribs with a Cucumber Salad
  • 1 rack of Smithfield Extra Tender Pork Spareribs
  • ¼ cup sweet & sour sauce
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 Tbsp red chili sauce
  • 2 cloves garlic, minced
  • scallion & toasted sesame seeds for garnish
  • For the cucumber salad:
  • 1 English cucumber
  • 1 Tbsp sugar
  • 2 tsp white vinegar
  • 1 Tbsp finely chopped red onion
  • 1 garlic clove, finely chopped
  • ½ cup water
  • 1 Tbsp salt {additional to taste after you drain the liquid}
  1. Preheat your grill allowing enough room for the ribs to cook with indirect heat- not directly over a flame. I do this by only lighting the two outside burners.
  2. Season the ribs lightly with salt, pepper and garlic powder. Place on the grill in a spot that doesn't have the flame on. Cook for 1½ - 2 hours rotating the racks every 30 minutes or so, so that the same edge is not always closest to the flame.
  3. To make the bbq sauce- stir together the sweet & sour sauce, soy sauce, rive vinegar, red chili sauce, minced garlic and some fresh sliced scallion.
  4. In the last 30 minutes of cooking you will go ahead and brush the ribs with the sauce 2-3 times.
  5. For the cucumbers- mix together the sugar, white vinegar, red onion, garlic, water and salt. Toss the cucumbers and refrigerate.
  6. Serve the ribs with extra of that delicious sauce, the cucumber salad and maybe some cornbread.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2018/06/sweet-sour-spareribs-with-a-cucumber-salad/