Chinese Barbecue Spareribs - Honey Garlic Spareribs
Classic Chinese-style oven-roasted honey garlic pork spareribs, marinated in a hoisin and soy sauce mixture and glazed with honey.
⏱️ Prep: 120 min🍳 Cook: 60 min
Ingredients
| 3 1/2 pounds | 1.6 kg | Boston pork butt and/or spareribs |
| 1/4 cup | 60 ml | liquid honey (or 2 tbsp honey dissolved in 4 tbsp water) |
| 2 tablespoons | 30 ml | honey (marinade) |
| 2 tablespoons | 30 ml | hoisin sauce |
| 1 tablespoon | 15 ml | oyster sauce |
| 1 tablespoon | 15 ml | light soy sauce |
| 1 tablespoon | 15 ml | dark soy sauce |
| 3 to 4 | garlic cloves (crushed) | |
| 1/4 cup | 60 ml | liquid honey for coating (or 2 tbsp honey dissolved in 4 tbsp water) |
Instructions
- If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat. For 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 (honey, hoisin, oyster sauce, light and dark soy sauce, garlic).
- Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours. Turn occasionally so the meat is completely coated.
- Preheat the oven to 350 F. Line 1 or 2 cookie sheets with aluminum foil. Place a rack on the sheet and set the pork on the rack. Roast for 30 minutes.
- Brush with the honey and water mixture, turn over and brush the other side, then roast another 25 to 30 minutes, until the ribs just begin shrinking and the internal temperature reaches 160 F. Remove and cool briefly before serving.
Glass bakeware warning: Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. If the pork isn't cooking quickly enough, broil the meat for about 5 minutes before turning them over. Variations: For a more garlicky flavor, add extra garlic when brushing the pork with honey. If you need a substitute for honey, try brown sugar.