Mix all the ingredients for the marinade in a saucepan, cook for 20 -30 minutes, strain and leave to cool. Place the spare ribs in the marinade and marinate overnight in the refrigerator. Roast in a kamado at 120°C (248°F) (not directly over the hot coals so they don’t burn) for 2 hours until tender. Turn and baste with the marinade several times.
Also grill the corn cobs in the kamado for about 45 minutes and season with oil or butter, salt and lemon.
Serve with a fresh potato salad with pickles and chives.
Lovely for a summer evening!
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