An il Fustino recipe

For more recipes visit

Literally the best spareribs I have ever had.

Serves: 4

Head Ancho Pork Spareribs


2 pounds, pork spareribs
1 cup, il Fustino Head Ancho Vinegar
4 tablespoons, garlic salt
4 tablespoons, brown sugar
2 tablespoons, chili powder


  1. In a large zip lock bag combine ribs and vinegar.
  2. Massage the vinegar and the ribs then place in the refrigerator. Marinate for at least 4 hours or over night, massaging occasionally.
  3. Remove pork, discard marinade, drain and pat dry.
  4. Combine dry ingredients and rub all over the pork spareribs. Let rest for 2 hours.
  5. On a grill over medium high heat, grill spareribs. Let them flame up a bit to caramelize the brown sugar.
  6. Remove from direct flame, reduce the flame to low, cover the grill and let the spareribs cook for at least an hour over very low heat.