Preparation
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1.
Cut the ribs into large chunks. Combine Vegeta No MSG Grill with honey and brush on the ribs.
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2.
Take a large piece of aluminum foil and transfer half of the ribs. First close and seal one side lengthwise, then firmly twist one end to seal.
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3.
Through the remaining opening, add 75 ml water and 3 spoonfuls oil, twist and seal the other end but make sure the foil is loose to allow the heat to circulate and cook the meat.
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4.
Prepare another piece of foil, add the remaining ribs and seal as previously described. Leave the foil packages for at least 1 hour before placing them on a hot grill.
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5.
Grill on medium heat for about 45-60 minutes.
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6.
Add a little oil to a frying pan, add finely chopped onion and pancetta and fry until golden.
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7.
Add minced garlic, chopped chili pepper and brown sugar. Fry for a couple of minutes before adding the beer.
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8.
Simmer the sauce on low heat for about 10 minutes until thickened. Add the tomato puree and continue to cook for a couple of minutes. Season with salt and pepper to taste.
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9.
Remove the meat from foil and discard the foil. Put the meat back on the grill and continue to cook on low heat for 10-15 minutes, basting with the sauce.
Serving
Serve ribs with the remaining sauce or mild relish.
Advice
For grilled pork ribs, choose smaller short ribs known as baby ribs.
