I am making thick pork spare ribs for a tailgate on July 31.
In the past, I have just marinated them over night and then thrown them directly on the grill... my question is, many people have thrown around the process of boiling them prior to marinating to expedite the cooking process... How long do I boil them for ? Is it actually advisable to do it that way ?
For those interested, I am using "Ah-So" Rib sauce (which is the actual red sauce they use in Chinese restaurants) - I've used it before and the ribs come out tremendously !!!