- 40 mls YIAH South African Cape Rub
- 2 racks pork spare ribs (about 1500 g (3 lbs) each)
- 190 mls apple juice
- 190 mls water
Rub pork ribs with all, but 20 ml (1 Tbsp) of YIAH South African Cape Rub. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining 20 ml (1 Tbsp) YIAH South African Cape Rub with apple juice and water in a bowl; set basting sauce aside.
Preheat grill to 107° to 140° C (225° to 275° F). On indirect heat, place ribs top side down on grate turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2 to 4 hours. Serves 4-6.