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
Honey Spareribs
Lovely slow cooked full of flavour ribs are always a hit.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 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
Leave a Reply