Today, I am sharing my favorite recipe for Honey Garlic Spareribs. This is a recipe that has been used by my family for many years. Sometimes we serve the ribs with rice and other times with baked potato and a side vegetable.
This evening, I served the ribs with turnip casserole and a variation of a traditional baked potato. I used baker potatoes and sliced them not quite all the way through into thin slices. I then drizzled Liquid Gold’s Organic Tuscan Herb Infused Olive Oil over them and added some herbs and garlic powder along with small dobs of butter in between some of the slices. I placed the potatoes in tin foil loosely gathered up around them and baked them in the oven.
When preparing the ribs for roasting, I suggest lining the roaster with heavy-duty tin foil as this sauce thickens and makes it difficult to clean the roaster. I forgot to do that this time and washing the roaster was not a fun task. When making the sauce, heat it only until it reaches the boiling point. Don’t worry about thickening it on the stove as it will thicken further after it has been poured over the ribs and cooked in the oven.
Honey Garlic Spare Ribs
2 lbs. spareribs, cut into small pieces
2/3 cup brown sugar
¼ tsp dry mustard
1 ½ tbsp cornstarch
2/3 cup water
¼ cup apple juice
2 ½ tbsp honey
2 ½ tbsp soya sauce
2 garlic cloves, minced
¼ cup onion, finely minced
Preheat oven to 375F.
Cut the ribs into pieces, slicing in between each rib.
Place ribs in greased roaster.
Cover and roast for ½ hour. Remove from oven and drain fat from roaster.
To make the sauce, combine the remaining ingredients in saucepan. Heat over medium-high heat just until mixture comes to a boil, stirring constantly. Remove from heat.
Pour the hot sauce over the ribs.
Cover and roast for 1 hour at 375F.
Serves 2-3 (allowing 2-3 ribs per serving).
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