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Grilled Soy Sticky Spare Ribs

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Preheat grill to 250°F, with an indirect heating location – if using a gas grill, only light half of the burners; if using a charcoal grill, move hot coals to one side of the grill.
In a baking tray place a large piece of aluminum foil and top with parchment paper. Place ribs, meat side down, onto parchment.
In a small bowl combine sugar, garlic powder, paprika, and cayenne pepper. Sprinkle over all sides of ribs, rubbing into meat to ensure good penetration. Wrap parchment and foil around ribs creating a tight packet.
Place foil wrapped ribs onto the indirect heat section of the grill, meat-side down, and close the lid. Grill for 1 ½ - 2 hours, until ribs reach an internal temperature of 145 -195°F with a 3-minute rest. Remove from grill and allow to cool slightly.
While ribs are cooking, prepare glaze by combining honey, soy sauce, and rice vinegar in a small saucepot. Place over medium heat and reduce by half. Set aside.
Increase grill temp to 350-400°F. Unwrap ribs and brush on both sides with glaze. Place on direct heat section of grill and grill on both sides, brushing with glaze 1-2 more times, until caramelized. Reserve remaining glaze.
Remove ribs from grill and cool for 5-10 minutes before cutting. Drizzle with remaining glaze and toss to coat. Garnish with scallions and sesame seeds if desired.