Shelly's Recipe

HONEY-GLAZED SPARERIBS

Category: Ribs

1/2 cup white wine and soy sauce
1 bunch scallions, green parts only, finely chopped
3 tbsp finely chopped fresh ginger
8 cloves garlic, coarsely chopped
6 tbsp brown sugar
1 tbsp Chinese five-spice powder
Pinch ground cayenne pepper
3 to 4 lbs spareribs (about 2 slabs) cut into individual ribs

Honey Glaze (recipe below)

Preheat oven to 350. In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, five-spice powder and cayenne.

Place the ribs in the bowl with the wine mixture, tossing them gently so they are all coated evenly. Transfer the ribs and liquid to a baking pan, cover with foil and bake in the center of oven for 1 hour. Let ribs cool, then transfer them to a plastic container and refrigerate for up to 2 days.

To finish ribs on the grill, prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with the lid closed.

When coals are ready or gas grill is hot, grill the ribs until heated through, about 15 minutes, turning and mopping them several times with the Honey Glaze so they are nicely coated. Serve immediately with a lot of napkins. Serves 4.

Honey Glaze
2/3 cup honey
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tsp soy sauce
2 tbsp Dijon-style mustard
1 tbsp sesame oil
1 tsp curry powder and ground ginger

In a medium bowl, stir together all ingredients. Set aside until ready to use, or refrigerate, covered, for up to 1 week. Let the glaze come to room temperature before using. Makes about 2 cups.