1. RIB PREP: Trim ribs of excess fat and remove the membrane from the boney side of the ribs with a sharp knife. Cut the piece of skin and meat running on an angle off the ribs. Also cut off the bottom part of the ribs (riblets). Cut the rack into 4 even pieces.
2. In a plastic container, mix together the Wet Rub ingredients. Cover both sides of the ribs with the wet rub and place the “rubbed ribs” in a resealable gallon plastic bag. Refrigerate for minimum of 3 hours; overnight is better.
3. Preheat half the barbecue grill to medium and place the ribs on the side that is turned off. Cover the grill and cook for half-hour. This is called indirect cooking. After initial half-hour of cooking, flip the ribs and cook for another half-hour.
4. Flip the ribs every half-hour and continue to slow cook the ribs for approximately 2 additional hours or until the meat starts to pull away from the bone.
5. Approximately 10 minutes prior to removing the ribs from the grill, brush the Ty Ling® BBQ Spare Rib Sauce on both sides of the ribs, letting the sauce lightly glaze. Repeat sauce procedure a second time. Remove from the grill and enjoy.
“BACK STRETCH” BARBECUE SPARE RIBS
3 pound rack of pork spare ribs, prepped
Wet Rub
1 tablespoon Chinese 5 spice
2 tablespoons brown sugar
1 teaspoon grated ginger
2 tablespoons hoisin sauce
juice of 1 orange
juice of 1 lemon
1 bottle Ty Ling® BBQ Spare Rib Sauce
 “TRADING PAINT” STUFFED BARBECUE BURGER
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