Spare ribs with garlic, honey and soy

Spare ribs with garlic, honey and soy

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

If possible, start this the night before to allow plenty of time for the spare ribs to marinate.

Ingredients

Quantity Ingredient
1.25kg pork spare ribs

For the marinade

Quantity Ingredient
5 garlic cloves
1 lemon
5 tablespoons clear honey
2 1/2 tablespoons soy sauce
salt
freshly ground black pepper

Method

  1. For the marinade, peel and crush the garlic and juice the lemon. Put into a large plastic food bag with the rest of the marinade ingredients.
  2. If the ribs are in a rack, cut them into individual ribs. Put the ribs into the bag and leave to marinate for at least 1 hour, or preferably overnight in the fridge. The longer they marinate, the more flavour the ribs absorb.
  3. Heat the oven to 180°C.
  4. Tip the ribs, with the marinade, into a roasting tin, cover with foil and bake for 2–2½ hours, or until the meat is tender and comes away from the bones easily.
  5. Turn the oven setting up to 200°C. Remove the foil and cook, basting and turning the ribs occasionally, for 30–45 minutes, or until glazed and sticky. You may need to adjust either the honey or soy or lemon juice to taste as you are basting the ribs.

Note

  • Once the ribs are tender, you can reduce the sauce and glaze the ribs on the hob instead of in the oven. If there is a lot of sauce, remove the ribs and reduce the sauce until syrupy, then add back the ribs, turning them in the sauce until it is clinging to the ribs and is sticky.
Tags:
Leiths School of food and wine
cookery course
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