Honey-&-Soy Lacquered Spareribs

Ingredients

  • 2 (2- to 2 ½ lb. each) slabs St. Louis-style pork spareribs
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • ½ cup honey
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. Asian hot chili sauce (such as Sriracha) (we used Sriracha)
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. butter (we used unsalted butter)
  • 1 tsp. dry mustard
  • 1 tsp. ground ginger

Directions

  1. Preheat your oven to 325 degrees. Rinse the ribs, patting them dry afterwards. Slice into the thin membrane on the back of the ribs and pull it off. Sprinkle the salt and pepper all over the ribs before wrapping each slab tightly in aluminum foil. Place the foil-wrapped slabs on a jelly-roll pan (we used a baking sheet lined with aluminum foil) and stick in the oven for 2 to 2 ½ hours or until the ribs are tender and the meat pulls away from the bone.
  2. Take a saucepan and add to it the following ingredients, stirring to combine: honey, soy sauce, Sriracha, lime juice, butter, dry mustard and ground ginger. Set the heat to high and wait for the sauce to come to a boil, stirring occasionally during that time. Once boiling, turn the heat down to medium-low, letting it simmer for 5 minutes or until the sauce has been reduced by half (we went with 5 minutes). Transfer the sauce to a bowl (we left the sauce in the saucepan and just took the saucepan off the heat).
  3. Take the slabs out of the oven, setting the oven to broil mode afterwards (we moved our rack up one from the middle at this point). Carefully take the slabs out of the foil and place them on an aluminum foil lined baking sheet (we used a different foil lined baking sheet for this). Brush each slab with 3 Tbsp. honey mixture (we just brushed the meaty side with the honey mixture).
  4. Broil for 5 to 7 minutes or until they look browned and sticky. Brush on the remaining sauce before digging in.
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This was the first time we’d ever cooked ribs in the oven and they came out good ! The ribs were a little salty but all we have to do is cut down on the salt next time to eliminate that problem. The ribs looked so sexy after going under the broiler and after they got brushed with more sauce before getting served. The sauce was sweet but had a little heat to it as well.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

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