Steam ribs first

Parboil spareribs to cut the fat. Before you grill spareribs, seal them in foil with 1/4 cup water, and grill over low heat for 20 minutes on each side. This will steam fat out of the meat. -- Men´s Health Magazine, July/August 1999

Using the Marinade

For food safety, always heat the marinade that the raw meat was sitting in before serving, and always wash the plate you carried raw meat on in hot, soapy water before using it again. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)