I like to consider myself a rib conneouseur. Over time and after eating more ribs then most people will have in a lifetime, I have determined that there are two factors (other then the flavour) which can be used to judge a plate of ribs. Firstly, tenderness of the meat. I love when the meat...


  • 4 pounds pork spareribs
  • ½ cup honey
  • ¼ cup soy sauce
  • ¼ cup distilled white vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon baking soda
  • 1 teaspoon garlic salt


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.
  3. Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.
  4. Bake in the preheated oven for 1 hour, turning every 20 minutes.


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