Recipe by Hey Jude
These are great ribs. The work is in the beginning, with the pre-cooking and marinating. I make these during the winter when it's too cold outside (for me to stand out there) for grilling. I've had lots of requests for this recipe. The prep and cook time does not include the 24 hour marinating time.
Top Review by Johnny Velvetpants
I made these for Memorial Day. I finished them on the grill instead of the oven. OUTSTANDING!!! The flavor of the maranade soaks deep into the ribs and has a delicious sweet/spicy flavor. Thanks Judy!!!
- 3 1⁄2-4 lbs pork spareribs
- 1 onion, studded with 6 cloves
- 1⁄4 cup cider vinegar
- 1⁄4 cup firmly packed brown sugar
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1 1⁄3 cups dry red wine
- 2⁄3 cup ketchup
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 1⁄2 teaspoon ground ginger or 1⁄2 teaspoon use fresh ginger
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon hot sauce
Directions See How It's Made
- In a large non-aluminum pot, combine spareribs (I usually cut them into 2-3 rib sections), water to cover, onion, vinegar, brown sugar, herbs and salt.
- Bring to a boil; reduce heat and simmer uncovered for about 45 minutes.
- Combine marinade ingredients.
- Drain ribs, arrange in a 13 x 9 inch baking dish, pour marinade over hot ribs.
- Cover and refrigerate up to 24 hours.
- Preheat oven to 425° for 5 minutes.
- Uncover ribs, turn to coat well with sauce, bake 25 minutes and baste before serving.