Technical Stages :

• Marinate the spare ribs in a large claypot with half of the sauce you chose, for 4 hours.
• Do not cover, do not put in the fridge.
• Turn the pieces of meat every hour.
• When cooking, take the ribs out and add the unused marinade to the one you just used.
• Seal the meat on the grill for 5 minutes on each side, without adding any sauce.
• Take the meat out. For a better result, seal the meat before grilling it.
• Cover the grill with aluminium foil in which you'll have punched holes to let the smoke and heat pass through. It will also prevent the sauce from leaking on the coals.
• Put the meat on the grill and brush generously with sauce on both sides. Cook for 15 minutes on each side. Repeat twice, cooking 15 minutes on each side.