Roasted Honey-Glazed Spareribs
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
43
Sourness
34
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.333333 cups
Honey1 cup
Cider Vinegar1 cup
Worcestershire Sauce1.5 tbsps
Salt2 tsps
Ground Ginger2 tsps
TabascoDirections:
1
Make marinade: With flat side of a large knife smash garlic
2
In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved
3
Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well
4
Cool marinade to room temperature
5
With flat side of a large knife smash garlic
6
In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved
7
Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well
8
Cool marinade to room temperature
9
Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags
10
Divide marinade between bags and seal bags, pressing out excess air
11
Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day
12
Preheat oven to 350°F
13
Open bags and, holding ribs in bags, pour marinade into a saucepan
14
Discard garlic
15
Simmer marinade until reduced to about 1‚ cups
16
Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs)
17
Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes
18
With tongs turn ribs over so they will brown evenly
19
Roast ribs 30 minutes more and with tongs turn them over
20
Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan
21
Roast ribs 30 minutes and with tongs turn them over
22
Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender
23
Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature
24
Transfer ribs to a cutting board and cut apart between bones
25
Serve ribs with reserved sauce
26
Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags
27
Divide marinade between bags and seal bags, pressing out excess air
28
Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day
29
Preheat oven to 350°F
30
Open bags and, holding ribs in bags, pour marinade into a saucepan
31
Discard garlic
32
Simmer marinade until reduced to about 1‚ cups
33
Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs)
34
Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes
35
With tongs turn ribs over so they will brown evenly
36
Roast ribs 30 minutes more and with tongs turn them over
37
Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan
38
Roast ribs 30 minutes and with tongs turn them over
39
Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender
40
Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature
41
Transfer ribs to a cutting board and cut apart between bones
42
Serve ribs with reserved sauce