RIBS !!

RIBS !!

  • Prep Time: 10 mins
  • Total Time: 25 hrs 10 mins
  • Servings: 4

    • About This Recipe

    “Luscious, sumptuous, fall off the bone,wonderful RIBS!!!”

    Ingredients

  • 4 -5lbslean pork spareribs
  • 1/4 cupdark soy sauce
  • 1/4 cuphoisin sauce
  • 1/4 cupbottled chili sauce
  • 1/2 cupliquid honey
  • 1/4 cupbrandy
  • 2teaspoonsgrated fresh ginger
  • 2tablespoonssmashed fresh garlic
  • 2teaspoonscoarse black pepper

    • Directions

  • Cut ribs into easy to handle pieces and trim off extra fat.
  • Place in a shallow glass or ceramic baking dish.
  • Combine all other ingredients and pour over ribs.
  • Turn ribs until all sides are coated, cover with plastic wrap and refrigerate overnight.
  • Turn several times during the marinating period to fully coat all sides of ribs.
  • Preheat oven to 375 degrees.
  • Turn ribs in sauce one more time and place, uncovered, in the oven for 1 hour and 15 minutes.
  • Every half hour or so, turn ribs over so that all sides are fully coated.
  • Cook ribs until nearly all the sauce is gone.
  • The ribs will look quite dark.
  • Do not make the mistake of thinking they are overcooked.
  • They are supposed to look like that!

    • Reviews

  • “these were wonderful. i love the flavors! i followed the ingredient and marinating instructions, but i wrapped them in foil andcooked them in the oven for 4 hours on 200 degrees.then i took them out of the foil and finished cooking them on the grill. they were very tender. really good recipe.”

  • “Dorothy…..another perspective to this great recipe is that it worked VERY well indeed as a “make ahead”.My plans for serving them were delayed, so I just partially cooked them, put them into the frig, and finished them up a couple of days later.They were tender and tasty.We have a LOT of company and this kind of recipe makes things so much easier! Thank you for sharing. Margo”

  • “Your recipes are real winners Dorothy, these are deliciously sticky, great flavoured, chin wipingfantastic!”

  • “Fabulous! I made these for company last night – and barely had ANY leftovers! WOW! DH loved ’em! This is a keeper!I marinated these in a “ziploc” bag all day – then baked these & served w/ garlic fries (off ‘Zaar) -and also tater dipped veggies (off ‘Zaar) and savory Italian rounds (bread recipe which I will post) YUUUUUUUUUUMMY! Thanks for sharing!”

  • “Excellent!!I do not make ribs that often so when I do I want to enjoy them!!This filled the bill hands down!!House aromas were fantastic to boot!!Thanks again Dorothy.”

  • “Great rib recipe. They are worth all the time it takes to marinate and cook!”

  • “Excellent ribs! I followed the recipe except I added pineapple chunks the last 15 minutes. Turned out wonderful! Thank you for a great rib recipe!”

  • “Very good!Following the recipe, the ribs come out perfect!We will make these again before the cold weather sets in.Thank you for sharing.”

  • “This marinade was very sticky.It tasted like Vegimite.I think they were overcooked.In future I will give them less time in the oven.”

  • “I followed the recipe exactly and it did not taste good to me. I had to dip the ribs in barbeque sauce to finish them off.I guess I’m just used to the standard barbeque flavor.Jack Daniel’s sauce is my favorite.”

  • “These were the best ribs I’ve ever had, I used beef instead of pork ribs b/c I don’t eat pork, I only marinated the beef ribs for 3 hours and they still came out tender, sweet, and spicy!”

  • “excellent!This was our Father’s day dinner…cooked the last 20 min on the grill.Dad loved it!Many thanks! This recipe we will keep!”

  • “WOW! all I gotta say is “When I die this recipe is going with me!” Thank you verrrrrry much.”

  • “Gotta go with the rest of the group and give this recipe a five-star rating. Worth the time to marinate.Absolutely delicious. We actually didn’t have any brandy so we used port instead.Fantastic! Will surely make again.”

  • “This was so good? We made it last weekend and we are gonna double the recipe this weekend and make it again. I did not know what Brandy was so I had to look it up on recipe zaar and it is listed as Cognac. I had some Courvoisier(fine Cognac) so I used it. Awsome! MWAH my compliments to the poster! I used baby back ribs. I baked then grilled cause I have to grill my ribs!Tracie If you like this go to my recipe’s I have an awsome spicy honey chili you will all love!”

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