Honey Spareribs are a finger licking delight. Why wait for BBQ season when you can cook these long and slow in the oven. The meat falls off the bone and is so moist and tender. Serve as a main dish. I make the marinade and leave the spareribs to absorbs the amazing flavour for a few hours
Lets face it, Honey spare ribs are a delicious, mouth-watering treat that combines sweet and savoury flavours in every bite. This dish is perfect for those who love a bit of indulgence, with the sticky glaze of honey caramelising on the tender pork spareribs to create a truly irresistible meal.
The magic of honey spare ribs lies in the marinade. A blend of dark soy sauce, garlic, and honey forms the base, giving the ribs a deep, rich flavour. The dark soy sauce adds a touch of umami, enhancing the natural taste of the pork, while the honey brings sweetness that balances the saltiness perfectly. Garlic, both fresh and in powder form, infuses the dish with a robust aroma, making the ribs even more flavourful.
White wine vinegar and brown sugar are the secret ingredients that add depth to this dish. The vinegar provides a subtle tang that cuts through the richness, ensuring the flavours aren’t too overpowering. Brown sugar, with its molasses undertones, complements the honey and adds to the sticky, caramelised texture that makes these ribs so special.
Baking soda might seem like an unusual addition, but it plays a crucial role in tenderising the meat. By breaking down the proteins in the pork, it ensures that the ribs remain juicy and tender, even after hours of slow cooking. This simple trick transforms the texture of the meat, making it fall-off-the-bone good.
One of the best things about honey spare ribs is their versatility. They’re perfect for a casual family dinner, a summer barbecue, or even a festive gathering. They pair well with a variety of sides, from simple steamed rice to a fresh, crunchy salad. For a true feast, serve them with coleslaw and corn on the cob, allowing the freshness of the vegetables to balance out the rich flavours of the ribs.
Whether you’re a seasoned cook or just starting in the kitchen, honey spare ribs are a dish that’s sure to impress. They’re easy to prepare, but taste like something you’d find in a top restaurant. The combination of sweet honey, savoury soy, and tender pork is a match made in culinary heaven, and one that’s guaranteed to become a favourite in your home.
Honey Spareribs
Lovely slow cooked full of flavour ribs are always a hit.
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Servings: 6 People
Calories: 1036kcal
Ingredients
- 2 kg pork spareribs
- ¼ cup dark soy sauce
- 3 cloves garlic peel/mince
- ½ cup honey
- ¼ cup white wine vinegar
- 2 tbsp brown sugar
- 1 tsp baking soda
- 1 tsp garlic powder
Instructions
- In a large dish, combine the dark soy sauce, honey, white wine vinegar, brown sugar and garlic and garlic powder. Stir thoroughly until the sugar has dissolved.¼ cup dark soy sauce, 3 cloves garlic, ½ cup honey, ¼ cup white wine vinegar, 2 tbsp brown sugar, 1 tsp garlic powder
- Add the baking soda and stir again. It will foam a little but that’s normal.1 tsp baking soda
- Add the pork spareribs and coat with the sauce. Cover and leave for 2 hours to marinade.2 kg pork spareribs
- Remove from the fridge when about to cook and bring to room temperature.
- Preheat oven to 250F/120C/Gas Mark 2.
- Lightly spray a large glass oven proof dish and transfer the ribs to the dish. Pour over the sauce and cover with foil.
- Place in the preheated oven and slow cook for 2 ½ hours then remove the foil for a further 20 – 30 minutes to allow the sauce to thicken.
Nutrition
Calories: 1036kcal | Carbohydrates: 29g | Protein: 53g | Fat: 78g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 839mg | Potassium: 880mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
8 comments
When you want a ribs dish that is amazing then look no further.
I loved the sweet and savoury glaze, and the meat was incredibly tender. The only thing I’d change is maybe adding a bit more garlic powder for extra flavour.
The ribs were tender and juicy, falling off the bone with each bite. They were a hit at our barbecue.
The flavours were spot on, with the honey and soy sauce creating a delicious balance.
I really enjoyed the honey spare ribs. The glaze was sticky and sweet with just the right amount of tang from the vinegar. The garlic added a nice depth of flavour too.
The ribs were tender, but I think next time I’ll marinate them a bit longer for an even richer taste. Overall, a fantastic dish!
The texture was great—the ribs were tender and juicy—but I think I’d prefer a little more spice or acidity to balance out the sweetness. I might try tweaking the recipe next time, but it’s a solid dish.
These honey spare ribs were absolutely amazing! The balance of flavours was perfect—the sweetness of the honey with the savoury soy sauce made for a delicious glaze.