Preparing the spareribs:
Remove the skin from the back of the spareribs.
Rub the spareribs generously with the spice mixture. Make sure all sides are well coated.

Rest:
Let the spareribs rest for an hour or 2. They can also be seasoned the day before if necessary.

Grilling:
Heat the TDR to 110°C / 230°F
Grill the spare ribs for about 2 hours, depending on thickness, until they reach 90°C / 195°F. The melting fat from the ribs will baste each other.
(Chef’s tip: if you increase your temperature in the last 10 minutes, you will create a rougher surface. This will ensure that the marinade sticks better).

Marinade preparation:
While the spareribs are grilling, prepare the marinade.
In a pan, mix sweet chilli sauce, sweet soy sauce, honey and cider vinegar.
Bring the marinade to the boil and simmer for 5 minutes.
In a separate bowl, mix corn starch with some water to make a paste.
Add the corn starch paste to the boiling marinade and stir well until the sauce thickens.

Lacquer:
Glaze the spareribs with a generous amount of marinade. This provides a tasty sheen and an extra sweet touch.

Serving:
Top the grilled spareribs with the finely chopped peanuts and spring onion.

Enjoy!