Recipe by: Bill Farran
Preparation Time: 1:00
Trim the spareribs removing top bony section, reserving it for another use..
Put the racks into a bowl of hot water. Let the hot water from the tap run (undiluted by cold) slowly over the meat for 20 minutes. The meat should be covered by the water which will stay hot by replenishment. This makes the meat tender and insures it being well done.
Mix all ingredients but the sugar. Add it when all are well mixed.
Marinate the pork spareribs overnight.
Make a wire S hook for each rack. (I use curtain hangers or the wire from coat hangers (well brillo'ed)) Put the bottom hook of the S in each piece of pork. The top of the S is going to hang from the wire rack in your oven. Take all the wire racks out of your oven now. Check the S hooks to see if they work. Find a pan that will fit the bottom of your oven. This is going to have water in it to catch the drips and keep oven floor clean. Preheat oven 500F 10 minutes. Get everything ready, because once you open oven, you must work fast, so as not to loose heat.
Set oven at 350 F. Roast for 20-30 Minutes. The edges of the meat might have a slight burn on them. This is good. Test for doneness by slicing a piece. No Red, a little pink ok. While cooking add a little water to pan juices if they threaten to dry up on you. Not too much. Reduce pan juices and mix 1 cup pan juice with 1 cup honey (yes you can use Karo, but honey is better tasting.) Brush meat well. Avoid refrigerating if at all possible, as fat gets hard.
This marinade is good on thin cut lamb chops that are then grilled quickly, and even can be used on rack of lamb.
Lock up your dog as any normal dog will kill for these bones.
Suggested Wine: Maou Tai, Wu Liang Yeh, Beer
© 1995, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.
Modified August 2007
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