45 mins
Honey Spare Ribs
Recipe by Graham
This recipe for Honey Spare Ribs is intended for Chinese style spare ribs that are cut from inside the thick end of the belly of pork, and not to be confused with the thicker spare rib chops that come from the neck end of the animal. Most butchers and larger supermarkets sell Chinese style spare ribs.
Though the cooking time is long, spare ribs 'look after themselves', so you will be able to carry on with other things in the meanwhile. On the other hand, basting with the honey glaze seals in the goodness of these delicious ribs as they bake to a golden brown. In fact, they can be prepared in the oven, or on the grill in a foil packet to keep the meat juicy.
Honey and Marmalade-glazed Gammon 
Horseradish Crusted Salmon Ingredients for Honey Spare Ribs
Currently displaying quantities in US Imperial Measurements
How to Cook Honey Spare Ribs
- Cut the spare ribs into single ribs using a sharp knife or kitchen scissors. Place them into a large roasting tin and sprinkle them with 1 tablespoon of the Demerara (turbinado) sugar and the salt. Place them in a preheated hot oven (Mk 6 - 400ºF - 200ºC) and roast for 30 minutes.
- Place the remaining 4 tablespoons of Demerara (turbinado) sugar plus the honey, orange juice, wine vinegar, soy (or Worcestershire) sauce, tomato purée and mustard into a pan and heat gently until everything has melted together and is bubbling.
- Remove the roasting tin from the oven and pour the sauce over the ribs. Shake the tin well to mix the sauce and the meat juices then return to the oven. After a further 30 minutes, remove the ribs from the oven and turn them over in the sauce. Reduce the oven temperature to Mk 4 - 350ºF - 180ºC and roast for a final 30 minutes or until the sauce has reduced to a thick glaze over the ribs. Serve hot!
GRAHAM'S HOT TIP:
Don't forget to provide paper napkins and finger bowls!
A Pinotage grape like Diemersfontein Pinotage (a uniquely South African grape variety) works well wuth Honey Spare Ribs. Pinotage has a truly rustic character so is a natural with just about anything barbecued or fried.Reviews of Honey Spare Ribs
 August 15 2013Tried this recipe tonight. The ribs were so tender and delicious! It was right on the money! Amazing how little ingredients were needed! On a tasty scale, I give it a 10. My husband and my children raved over this. Thanks for posting it. gemma (5 reviews) |
 April 21 2013This dish was great! Nobody could get enough of them. Quick & easy! I was searching for something that didn't require marinating and that wouldn't take half a day to cook. I doubled the sauce quantities and it worked well since I had 4 pounds of ribs instead of 3. Good flavor overall, we will be making this again! tammy (2 reviews) |
What To Eat Tonight
These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.
Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.
Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
Other Pork Recipes
Ham & Swiss Cheese Garlic-Enhanced Sandwich is one of the finest "snacks with attitude" you can get! The garlic isn't at all overpowering.
This recipe for Honey Spare Ribs is intended for Chinese style spare ribs that are cut from inside the thick end of the belly of pork.
There's only one way to describe Pulled Pork with Pineapples - comfort food! And the hot pork when first cooked makes a fantastic sandwich.
