Spare ribs are made from either pork or beef ribs, enjoyed all over the world for their succulent meat that just breaks off the bones when it is prepared correctly. The American standard flavoring is slightly sweet but very aromatic, lending itself perfectly to grilling over fire. The sugars in the marinade will slowly caramelize as the meat cooks, and the slight layer or fat on the meat will simply drip away into the fire, giving the meat that special smoky flavor. In this recipe, note that you can tenderize the meat by adding half a can of beer to the marinade! Do not worry; whatever alcohol remains on the meat will evaporate during the cooking process.     

Ingredients (makes 4 servings) – 2 hours (plus marinating time)

  • 2 racks of pork back ribs
  • 10 Tbs. of apple vinegar
  • 5 Tbs. of honey
  • 5 Tbs. of soy sauce
  • 10 Tbs. of ketchup
  • ½ can of beer (optional)
  • 4 cloves of garlic
  • 1 pinch of dried and powdered rosemary
  • 1 pinch of dried and powdered thyme
  • Barbecue Sauce (as much as you like)


  1. Cut away any excess fat and membrane from around the meat
  2. Mix the vinegar, honey, soy sauce, ketchup and beer
  3. Marinate the ribs in the mixture overnight
  4. The next day, remove the ribs from the marinade
  5. Place the ribs on a drying rack and let them dry completely
  6. Rub the ribs with the mixture of garlic, thyme and rosemary
  7. Grill the ribs on lower heat but for an extended period of time
  8. Two hours is a good target, or until the fat melts fully away
  9. Serve with barbecue sauce and potatoes or bread
  10. Enjoy your Campers’ Spare Ribs!