|1.60||kg||Veal spare ribs|
|20||g||"Green" soy sauce|
On the day before, rub the meat salt into the spare ribs and wrap them in cling film. Leave to marinate in the refrigerator. Take the meat out of the marinade 2 hours before grilling. To make the glaze, mix all the ingredients together.
Take the spare ribs out of the foil, position them in the rib rack and place them in the preheated barbecue, where the ribs are indirectly grilled at 200 °C for about 70 minutes, until the core temperature reaches about 85 °C. Cut off the meat and brush on the glaze. Remove from the barbecue, pack them in foil and let them rest for about 10 minutes; the core temperature will rise to about 90 °C.