Southern Style Pork Spare Ribs
Posted by Ben | Under Lick The Plate Clean Recipes, Main Dish Friday Oct 3, 2008
I have spent time in restaurant kitchens as both chef and helper, including a stint in kitchen hell — cooking pizza eight hours a day while a nearby jukebox blared the Bee Gees and Donna Summer. Yes, that’s how I spend the summer of 1978. I even had to wear a polyester apron! I’ve also cooked in one restaurant where no one I knew made enough money to eat there.
Chef Rick
Chef Rick’s Southern Cooking
Southern Style Pork Spare Ribs
4 pounds pork spare ribs
1/4 cup honey
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup orange juice
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1/2 teaspoon salt
Heat spareribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain.
Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.
Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once.
NOTE: Chef Rick has an awesome website, click here!
