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Honey Spare Ribs

Ready in 1 hr 45 mins

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.

Preparation Time

15 Minutes

Cooking Time

1 Hour 30 Minutes

Ingredients for Honey Spare Ribs

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

3 lb Chinese style pork spare ribs
5 tablespoons Demerara (turbinado) sugar
1 teaspoon salt
6 tablespoons clear honey
3 tablespoons concentrated orange juice
2 tablespoons red wine vinegar
2 tablespoons soy (or Worcestershire) sauce
1 tablespoon tomato purée
2 tablespoons Dijon mustard

How to Cook Honey Spare Ribs

  1. 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.
  2. 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.
  3. 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!
 
GRAHAM'S WINE RECOMMENDATION:
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.