IE 11 is not supported. For an optimal experience visit our site on another browser.

Sunny's easiest glazed spareribs



  • 3 racks beef spare ribs, silver skin removed
  • 1/4 cup olive oil
  • Kosher salt and black pepper
  • 13 ounces jelly, jam or preserves
  • 1/2 cup Sambal or Thai garlic chili sauce
  • 4 cups beef stock
  • 1 bunch fresh thyme
  • Kosher salt and black pepper


1. Rub and rest the ribs. Brush the racks all over with olive oil and season generously with salt and a few grinds of black pepper.

2. Make the glaze. In a pot on medium heat add the jelly, sambal, stock, thyme, a pinch of salt and a few grinds of pepper. Cook until the volume reduces and the liquid thickens slightly to the consistency of syrup. Reserve ½ cup for dunking.

3. Grill and glaze the ribs. In a grill, oven, or smoker with a temperature of 225° F, add an aluminum pan of water on the coals or lower rack and place the ribs over the indirect heat area of the grill. Cook until the bones begin to peek out, then begin glazing the ribs on all sides until a nice coat develops and the meat is tender and cooked through, this can take more than an hour. Serve cut into 3-4 rib servings alongside reserved glaze for dipping.