Honey Glazed Pork Spareribs

Pat Duran Recipe

By Pat Duran kitchenchatter

4 servings
Prep Time:
Cook Time:
Pressure Cooker

These pork ribs are sweet and crispy and a little spicy - so made in a pressure cooker or slow crock pot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze.
My Uncle Snooks always liked them like this..his brother, Uncle John always made a triple batch of these for New Years. Darn good too!


1/2 c
hoisin sauce
1/4 c
soy sauce
1 Tbsp
3 1/2 Tbsp
coarsely chopped peeled fresh ginger
6 clove
3/4 c
good honey
2 Tbsp
sesame seed oil,optional
1 Tbsp
chinese chile-garlic sauce
4 lb
pork spareribs or baby back ribs, halved lengthwise

Directions Step-By-Step

In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes.
Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!

About this Recipe

Course/Dish: Beef, Pork, Ribs
Main Ingredient: Pork
Regional Style: American

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Shelia Senghas earthbaker
Jan 29, 2013
I have no idea where mom's pressure cooker is, probably piled way deep in the storage. It hasn't been used in so many years that I can't remember the last time. I was thinking maybe slow cooking in the oven would work, or, I would appreciate other suggestions.
Pat Duran kitchenchatter
Jan 28, 2013
Sheila, I hope you try them out before summer is here- you are going to love them.
Shelia Senghas earthbaker
Jan 27, 2013
My freezer is stacked with ribs for the summer cookouts. I am pinching and thank you Pat for sharing this recipe.