- In a large pot, bring a generous amount of salted water to boil. Lower the pork racks into the water, reduce the heat, and simmer them for about 1 hour. They should be covered with water throughout, so add water if needed.
- While the pork racks are simmering, prepare the sauce. Peel and finely chop the onion and ginger. Finely chop the chili pepper. Heat up the oil in a small pot, add the onion, ginger, and chili pepper, and sauté. Deglaze with beer and boil the liquid until it is reduced by about half. Stir in the ketchup, orange peel, orange juice, soy sauce, and honey, and cook until the sauce has thickened. Purée the sauce. Reserve some of the sauce in a separate dish to use as a dip for the spare ribs.
- Preheat the charcoal grill or the oven grill. Remove the pork racks from the water. Brush the racks all over with the sauce. Grill the racks for about 10 minutes on each side until they are crispy on the outside. While you are grilling, brush the racks with the sauce again.
- Cut between the ribs with a large, sharp knife to make single ribs. Serve with the reserved barbecue sauce, beer bread, and slaw.
Variation: To make chicken wings, coat chicken wings with the barbeque sauce and grill them for about 7 minutes on each side. Wings will burn quickly over a hot grill, so cook them on a cooler section of the grill or in a grill basket.
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