Roasted Honey Glazed Spareribs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

Steps:

• Make marinade:.
• With flat side of a large knife smash garlic.
• In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• Divide marinade between bags and seal bags, pressing out excess air.
• Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan.
• Discard garlic.
• Simmer marinade until reduced to about 1 cup.
• Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• With tongs turn ribs over so they will brown evenly.
• Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• Roast ribs 30 minutes and with tongs turn them over.
• Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones.
• Serve ribs with reserved sauce.

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

Steps:

• Cut spareribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Drain. , Combine all the remaining ingredients; brush some of glaze on ribs. Bake, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.

Steps:

• 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
• 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
• 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
• 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

Steps:

• Heat the oven to 300 degrees F.
• In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
• Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
• Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.

Steps:

• Make marinade:
• With flat side of a large knife smash garlic. In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well. Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Marinate ribs in bags in a large roasting pan, chilled, turning them once, 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan. Discard garlic. Simmer marinade until reduced to about 1‚ cups. Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes. With tongs turn ribs over so they will brown evenly. Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan. Roast ribs 30 minutes and with tongs turn them over. Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender. Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones. Serve ribs with reserved sauce.

Steps:

• Cut ribs into serving-sized pieces; place with the meaty side up on racks in 2 greased 13x9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender. , Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.