Prep 15 mins
Cook 1 hr 30 mins
A touch of the Orient on a Western style meat. This really does work and tastes great. Simple and easy to prepare. It is also nice to be able to prepare it a day ahead.
- 4 lbs lean country-style spareribs
- 1⁄2 cup soy sauce
- 1⁄2 cup chili sauce
- 2 tablespoons honey
- 2 tablespoons sherry wine
- 2 cloves garlic, crushed
- 4 green onions, chopped
- Arrange ribs in one layer in baking dish.
- Combine soy sauce, chilli sauce, honey sherry garlic& onion.
- Brush on ribs and marinate overnight.
- Bake at 350 for 1 1/2 hours basting occasionally.
This was a good recipe, although I cut in half with 2.5 lbs of ribs. I also made up an additional mix of marinade, and brushed it on every 15 min. intervals while it was cooking. I think this kept the meat from drying out, and it was melt-in-your mouth tender without having to be covered. Didn't have a beer with this one, but a nice light Weizen or a Japanese style Lager (Kirin) would go extremely well, and would balance the sweetness of the sauce quite nicely. Served with an Iceberg wedge salad with Ranch dressing and some ranch-style beans (canned)
UPDATE: I followed the recipe exactly, marinade it for about 24 hours, then grill it outside on the gas grill for about 1 1/2 hour on the medium and top rack, it came out absolutely perfect. Better then restaurants. I would give it a 10 if I could.
Russell cooked these on the BBQ last night. They were full of flavour, tender, juicy and oh so rich. I really enjoyed them, but couldn't eat them every week.