(Chicago) – Just when I thought that summer has fully arrived 2 weeks ago and I could start using my outdoor grill, the chilly winds came back last week and have been hanging longer than expected. Well, I’m not really surprised; this is Chicago. Who knows it might be snowing tomorrow?

Well, I marinated a few pounds of spare ribs for my balcony grill. But since summer was missing, I changed course and just broiled the ribs indoor using my oven. Though it’s missing some smoky and charcoal flavors, the resulting grilled meat was equally tender and tasty. Samahan ng mainit na kanin, winner! 🙂


  • 3-4 pounds spare ribs cut into 2-bone pieces
  • ½ cup soy sauce
  • 1 ½ cups apple cider vinegar
  • 8 cloves garlic, crushed
  • ½ cup brown sugar
  • 1 tablespoon salt


Combine all the ingredients, excluding the spare ribs, in a container and mix thoroughly until sugar is fully melted. Put the meat, coat all sides evenly, cover and refrigerate. Marinate overnight or at least 2 hours.


Preheat oven at 450F. Put the meat in a roasting pan with the sauce and roast for 20 minutes on each side. Total of 40 minutes or until meat is tender. Save the drippings and thickened sauce in the bottom of the pan. Pour over the meat when serving.

If grilling, cook each side for 15 minutes on medium-high heat or until tender.