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Category: Ribs
Prep Time: Cook Time: Total Time:
3 1/2 lbs Boston pork butt and/or spareribs
Marinade:
2 tbsp honey
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
3 to 4 garlic cloves, crushed
.
Other:
1/4 cup liquid honey, or 2 tbsp honey dissolved in 4 tbsp water
If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat. For the spareribs, leave in big flat pieces and cut into individual ribs after cooking.
Place the pork butt or spareribs in a shallow dish. In a small bowl, combine the marinade ingredients. Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours. Turn occasionally to make sure the meat is completely coated.
Preheat the oven to 350. Line 1 or 2 cookie sheets with aluminum foil. Place a rack on the cookie sheet and place the pork on the rack. Roast the pork for 30 minutes.
Brush with the honey and water mixture, turn over and brush the other side, and then roast for another 25 to 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees. Remove and cool briefly before serving. Serves 6 to 8
*If the pork is not cooking quickly enough, you can broil the meat for about 5 minutes before turning them over.
NOTE: For a more garlicky flavor, add extra garlic when brushing the pork with honey. If you need a substitute for honey, try using brown sugar.
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CHINESE HONEY GARLIC BARBECUE SPARERIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
3 1/2 lbs Boston pork butt and/or spareribs
Marinade:
2 tbsp honey
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
3 to 4 garlic cloves, crushed
.
Other:
1/4 cup liquid honey, or 2 tbsp honey dissolved in 4 tbsp water
If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat. For the spareribs, leave in big flat pieces and cut into individual ribs after cooking.
Place the pork butt or spareribs in a shallow dish. In a small bowl, combine the marinade ingredients. Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours. Turn occasionally to make sure the meat is completely coated.
Preheat the oven to 350. Line 1 or 2 cookie sheets with aluminum foil. Place a rack on the cookie sheet and place the pork on the rack. Roast the pork for 30 minutes.
Brush with the honey and water mixture, turn over and brush the other side, and then roast for another 25 to 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees. Remove and cool briefly before serving. Serves 6 to 8
*If the pork is not cooking quickly enough, you can broil the meat for about 5 minutes before turning them over.
NOTE: For a more garlicky flavor, add extra garlic when brushing the pork with honey. If you need a substitute for honey, try using brown sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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