Honey Teriyaki Spareribs
This puts a East Asian spin on classic barbecue ribs.
Source and licence
"Honey Teriyaki Spareribs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Honey_Teriyaki_Spareribs, revision 4536314), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Honey_Teriyaki_Spareribs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4536314
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 slab pork spareribs
- Grill Seasoning for Chops, as needed
- ⅓ cup soy sauce
- 2 tbsp mirin
- ¼ cup honey
- 2 tsp rice wine vinegar
- 2 tbsp orange marmalade
Method
- Shake the grill seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.
- Combine remaining ingredients. Refrigerate until needed.
- Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp the edges to seal.
- Bake at 250°F for 5 hours.
- Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.
- Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned.
- Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve.