Honey Appetizer Spareribs Food

BAKED HONEY GARLIC SPARERIBS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
• If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
• Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
• Cut the ribs into 1-rib pieces or serving size portions.
• Season the spareribs with salt, pepper, and garlic powder.
• Arrange the ribs in the prepared baking pan.
• Cover the pan tightly with foil and bake in the preheated oven for 1 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 Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
• Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.

HOT HONEYED SPARE RIBS

Steps:

• Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray.
• Season ribs with garlic salt and pepper. Broil for 5 to 6 minutes, turn and broil for an additional 5 to 6 minutes. Place browned ribs in slow cooker.
• In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure they are all coated. Cover and cook on High setting for 3 to 4 hours or Low for 8 hours.
• With tongs, remove ribs from slow cooker and let cool slightly before cutting into individual rib pieces. Skim grease from sauce. Serve ribs with sauce on the side.

HONEY GARLIC RIBS

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

ROASTED HONEY-GLAZED SPARERIBS

Steps:

• Make marinade:.
• With flat side of a large knife smash garlic.
• In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• Divide marinade between bags and seal bags, pressing out excess air.
• Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan.
• Discard garlic.
• Simmer marinade until reduced to about 1 cup.
• Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• With tongs turn ribs over so they will brown evenly.
• Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• Roast ribs 30 minutes and with tongs turn them over.
• Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones.
• Serve ribs with reserved sauce.

SUPER EASY HONEY GARLIC SPARERIBS

Steps:

• Preheat oven to 350F.
• Place two 18" pieces of tinfoil shiny side together.
• Fold 1/4" over along the entire length of one side.
• Then fold again.
• Open the tinfoil to make one large sheet and place on a large cookie sheet or baking pan.
• Place the ribs in a single layer on the foil and sprinkle with 1 teaspoon garlic powder.
• Flip and sprinkle with a second teaspoon of garlic powder.
• Close the tinfoil over the ribs and double fold to seal.
• Close both ends and double fold.
• Bake for one hour.
• Remove the ribs from the foil and cut into individual ribs.
• Place in a large casserole dish and cover with the sparerib sauce.
• Place the lid on the casserole or cover with tinfoil.
• Bake for 70-80 minutes or until very tender.
• Before serving, stir to coat with sauce.

APPETIZER SPARERIBS

Steps:

• Instruct butcher to cut rib section lengthwise into individual ribs, and crosswise, through bone, into 2- to 2 1/2-inch long pieces.
• Combine remaining ingredients in a saucepan; bring to a boil.
• Remove from heat, and pour over ribs.
• Cover and chill 2 hours.
• Place ribs in a greased 13x9x2-inch baking pan.
• Bake, uncovered, at 375°F for 1 hour.