These succulent baked pork spareribs are flavored with a delicious honey and garlic sauce. The ribs are baked and then glazed with the honey sauce mixture. They take very little time to prepare, and the results are amazing.
See the tips and variations for some additional ingredient ideas and substitutions.
- 4 pounds pork spareribs
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup honey
- 3 tablespoons cider vinegar
- 1/4 cup soy sauce
- 3 cloves garlic, finely minced
- Heat the oven to 325 F (165 C/Gas 3). Line a large baking pan or roasting pan with foil.
- First, remove the silver skin from the bone side of the racks of ribs. Ease a butter knife or narrow metal spatula under the skin at one end. Grasp the loosened skin with a paper towel or cloth towel in hand (the towel will keep your hand from slipping). Pull, and the skin should peel off in one sheet. If not, use the knife to loosen the opposite end and repeat. Cut the ribs into 1-rib pieces or serving size portions.
- Season the spareribs with salt, garlic powder, and pepper. Arrange the ribs in the prepared baking pan. Cover the pan tightly with foil and bake in the preheated oven for one hour, or until tender; drain off all of the excess fat and liquids.
- In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil; reduce the heat to low and simmer for about 5 minutes.
- Increase the oven temperature to 350 F (180 C/Gas 4).
- Drizzle or brush the honey and garlic sauce mixture over the spareribs and continue baking, uncovered, for 30 minutes, basting frequently.
Pork ribs are excellent with salads, particularly a potato salad or coleslaw. Twice-baked potatoes will make any meal extra-special, or keep it simple with some doctored baked beans. I like cornbread muffins or hot buttered biscuits with ribs, and to drink, consider your favorite beer or a tall glass of Southern iced tea with lemon.
Tips and Variations
- Replace the honey with maple syrup or brown sugar, if desired, or use apricot preserves.
- Add 1/2 teaspoon of cayenne pepper or chili garlic paste (sambal) for heat.
- Grilled Ribs - Bake the ribs in the oven and make the sauce. Instead of basting and baking the ribs uncovered, take the ribs out of the oven and finish them on the grill over medium coals. Grill the ribs until tender, about 20 to 30 minutes, turning frequently and basting with the honey garlic sauce.