This dish is another favorite that is often requested by my husband and son.
The method of cooking this is the same as grilled pork chops or grilled pork loin. The marinade I use is the same as what I do with the adobo. A simple dish to make.
Because I am only using a small grill with a lid I cut the spareribs into smaller portions. And because I am only cooking for two I kept the end for another dish. The meaty end of the spareribs is good cooked as Tinola or Sinigang.
Procedure:
Sprinkle a generous amount of salt and pepper on both sides. Add a clove or two of crushed garlic and then add about ¼ cup or so of vinegar to wet all sides then rub them all in the meat. Pierce with a fork in many places. Let it stand for an hour or so or until your coal is ready. Put them on the grill when the coals are white and very hot.
Grill one side for a few minutes uncovered to sear or until brown.
Turn over, put the lid on with the vent about 1/2 open and cook it in slow fire for 45 minutes or longer. Check occasionally if it needs to be turned or moved so as to prevent burning. The longer it cooks in a slow heat after it is seared the more tender it is.
It is very delicious and it smells so good. Dip it in crushed garlic and vinegar with a dash of salt while eating. We eat this with rice but can be eaten “sacrilegiously” without.
A good complimentary dish is a vegetable dish like ginisang green beans, or Pakbet.
Kusina ni Norie 
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