Chinese-style spareribs that are succulent, flavorful, and over-the-moon delicious. Better than takeout by far, and cooked to fall-off-the-bone tender all on the grill.
On my Weber grill, ~250F was maintained with one burner on low and the other three off.
When it comes to the last step of grilling to glaze the ribs with the marinade, you have to watch the ribs so they don't become black. With honey in the marinade, the ribs will become black if they left to cook on to much flame. So I had my Weber with all three burners on medium-high with the lid up, and they came out just right.
If a grill is not available, this recipe can be modified for the oven. Follow the directions as written for cooking temperatures and cook times, just use the oven and broiler.