Honey Glazed Spareribs

Lynnda Cloutier


Juicy and sweet. A great dish source unknown


★★★★★ 2 votes



  • ·
    4 lbs. pork spareribs, trimmed of excess fat
  • ·
    2 onions, chopped
  • ·
    2 tbsp. fresh parsley, chopped
  • ·
    1 cup chicken stock
  • ·
    2 tbsp. lemon juice
  • ·
    4 oz. butter, melted
  • ·
    4 small fresh red chilies, chopped
  • ·
    4 cloves garlic, chopped
  • ·
    2 spring onions, chopped
  • ·
    1 tbsp. fresh ginger, finely grated
  • ·
    1 1/2 cups rice wine vinegar
  • ·
    1/2 cup reduced salt soy sauce
  • ·
    1/2 cup honey

How to Make Honey Glazed Spareribs


  1. To make marinade, mix chillies, garlic, spring onions, ginger, vinegar, soy sauce and honey in non reactive dish. add ribs, toss to coat, cover and marinate in refrigerator for at least 4 hours.
  2. Drain ribs and reserve marinade. Cook ribs, basting occasionally with reserved marinade on a preheated hot barbecue grill for 8 to 10 minutes or til ribs are tender and golden. Put on serving platter; cover and keep warm.
  3. Put remaining marinade in pan, add onions, parsley, stock and lemon juice and bring to a boil. Reduce heat and simmer for 15 minutes or til sauce reduces by half. Pour mixture into a food processor or blender and process to make a puree. With motor running, pour in hot melted butter and process to mix. Serve sauce with ribs. serves 8

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About Honey Glazed Spareribs

Course/Dish: Pork, Ribs

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