- 3.5-4 LBS Pork Spare Ribs (However I prefer to use Riblets)
- 1/2 TSP Sea Salt
- 5 TBSP Dark Honey
- 1 TSP Dry Mustard Powder
- 1 Fresh Red Chile, Seeded and Finely chopped
- 1 TBSP White Wine Vinegar
- 1/4 Cup Dark Muscovado Sugar
- 1 TBSP Tomato Paste
- 1/2 TSP Ground Ginger
Wonderfully aromatic, sweet, hot, and sticky, these ribs are best made with a dark honey (Gallberry comes to mind). They are perfect for a barbecue, as they can be left to marinate in the sauce for up to 24 hours. Roast in the oven as directed in the recipe, then transfer the ribs to a hot grill for the last 20 minutes of cooking, turning regularly until dark brown and sticky. This will allow the honey to fully caramelize and to get some sear marks on the ribs. Serve with baked potatoes and coleslaw for a great southern home cooked meal!
Serves: 4-6 People
Preheat the oven to 375°F. Line a large roasting pan with a double layer of foil and place the ribs in the pan.
In a small bowl, whisk together the remaining ingredients and pour the mixture over the meat; using your hands, rub the marinade into the ribs to make sure they are thoroughly covered.
- Cover the pan with foil and bake on the center rack of the oven for 30 minutes, then remove the top foil and turn the ribs over. Re-cover the pan and return to the oven. Cook for 30 minutes longer, basting occasionally.
- Increase the oven temperature to 425°F and roast uncovered for a final 5 to 10 minutes, until the ribs are dark brown and sticky; keep an eye on them so they don't burn. Serve Hot! YUM!