½ cup ketchup
¼ cup soy sauce
2 large garlic cloves, diced
1 Tbsp. curry powder
1 Tbsp. rice wine vinegar
1 Tbsp. vegetable oil
1 tsp. Sriracha
½ tsp. sesame oil
½ tsp. sugar
4 lbs. pork spare ribs (or baby back), cut into single ribs
Diced green onions, for garnish
• In a large bowl, make a barbecue sauce by whisking together the ketchup, soy sauce, garlic, curry powder, rice wine vinegar, vegetable oil, Sriracha, sesame oil and sugar. Set aside.
• Prepare a charcoal grill for high, indirect heat. Place a large cast-iron skillet or grill pan on the cool side of the grill.
• Sear the ribs over direct heat, flipping occasionally to avoid flare-ups, 12 to 15 minutes. Place the ribs in the cast-iron skillet and brush each with a layer of barbecue sauce. Cover the grill and cook over indirect heat 45 minutes.
• Brush the ribs with another layer of barbecue sauce. Add about 15 pieces of charcoal to the fire. Cover the grill and cook over indirect heat another 45 minutes.
• Remove the skillet from grill. Brush the ribs with the remaining barbecue sauce. Cover the skillet with foil and let rest 15 minutes. Serve garnished with the green onions.