Marinated Spareribs

These marinated spareribs offer a perfect balance of sweet, salty, and tangy flavors. The pork is first boiled to tenderize and remove impurities, then soaked in a robust mixture of sherry, orange juice, shoyu, and honey. This marinade penetrates the meat, infusing it with aromatic depth. Baked until tender and finished with a high-heat glaze, the ribs develop a sticky, caramelized exterior that contrasts beautifully with the juicy interior. Ideal for family dinners or casual gatherings, this dish brings a touch of international flair to your table using simple, pantry-friendly ingredients.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 197.6

Dietary: Gluten-free, Vegetarian

Description

These marinated spareribs offer a perfect balance of sweet, salty, and tangy flavors. The pork is first boiled to tenderize and remove impurities, then soaked in a robust mixture of sherry, orange juice, shoyu, and honey. This marinade penetrates the meat, infusing it with aromatic depth. Baked until tender and finished with a high-heat glaze, the ribs develop a sticky, caramelized exterior that contrasts beautifully with the juicy interior. Ideal for family dinners or casual gatherings, this dish brings a touch of international flair to your table using simple, pantry-friendly ingredients.

Ingredients

3 pound Country style spareribs
1/2 cup Sherry
1/2 cup Orange juice
1/2 cup Shoyu
1 cup Honey
1 1/2 Cloves Garlic, minced
1 tablespoon Fresh ginger, grated

Directions

1
Place the spareribs in a large pot of cold water. Bring to a boil over high heat.
2
Boil the ribs for 10 minutes, skimming off any scum or foam that rises to the surface.
3
Drain the ribs and rinse them under cold water. Pat dry with paper towels.
4
In a large bowl or resealable bag, combine the sherry, orange juice, shoyu, minced garlic, grated ginger, and 3/4 cup of the honey. Whisk until smooth.
5
Add the boiled ribs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 3 hours, turning occasionally.
6
Preheat the oven to 350F (175C).
7
Remove ribs from the marinade, reserving the liquid. Place ribs on a rack set over a baking sheet.
8
Bake the ribs for 45 minutes, turning them once halfway through the cooking time.
9
While the ribs bake, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer until reduced to about 1/2 cup.
10
Stir the remaining 1/4 cup of honey into the reduced marinade.
11
Baste the ribs generously with the honey-marinade glaze.
12
Increase the oven temperature to 475F (245C).
13
Return the ribs to the oven and cook for an additional 10 minutes, basting frequently, until the glaze is sticky and caramelized.
14
Remove from oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 197.6kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 52.9g18%
Dietary Fiber 0.1g1%
Sugars 51.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions "Grated gingeroot to taste" and "Honey plus.." which were interpreted as 1 tablespoon of fresh ginger and 1 cup total honey for balance.

Boiling the ribs first helps to tenderize the meat and remove excess impurities for a cleaner flavor.

For a deeper flavor, marinate the ribs overnight in the refrigerator.

If the glaze burns during the final broiling stage, reduce the oven temperature slightly or move the rack lower.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: pork, ribs, spareribs, marinated, sherry, orange, honey, shoyu, glazed, baked, savory, sweet, dinner, main course, garlic, ginger, international, asian-inspired, tender, caramelized

Read it online: https://www.chefs-mate.com/recipe/marinated-spareribs/