You must try these succulent honey glazed spareribs. They barbecue up so tender and juicy. These incredibly mouthwatering ribs are a real family pleaser. And, because it’s a barbecue affair, it gives you a chance to get the whole family together for an outdoor feast.
I got the original recipe for these ribs from a cookbook I found in an airport years ago. Like I always do, I changed it to fit my taste and it really does the job.
This recipe has a funny story that goes with it. Well, not really funny, but it has a story. I was in the airport in San Jose, California some years ago. The flight was delayed for whatever reason. So I strolled around the airport and I came upon this cookbook. It must have belonged to someone and they accidentally left it behind. So I sat down to thumb through it.
To me, a cookbook is like an intriguing mystery novel. You can’t stop reading to find out what happens and you can’t wait to turn the page. I got so engrossed in the recipe book, making notes and writing down recipes, that I missed my flight to back to Sacramento, California. I got a few good recipes from the book for my much delayed departure though.
Succulent Honey Glazed Spareribs
- 2 slabs of baby back spareribs (4 to 6 lbs)
- 1 tbl cornstarch
- 2 tbls cold water
- 2/3 cup honey
- 1/4 cup cider vinegar
- 2 tbls prepared yellow mustard
- 1 tbl tomato paste (optional)
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- If your barbecue has a spit and rotisserie, these ribs are best done using them. If not, they can be placed on the grill. Ignite coals, enough to completely cover the bottom of barbecue. You will be adding more for this amount of cooking time. Briquets give off about an hours worth of cooking heat. When coals are grey and ashy, place spit on rotisserie or place ribs on a well oiled grill. If on the grill,you will need to turn them after 30 minutes. Cover grill, open vents and cook for one hour.
- Meanwhile, to prepare the glaze, stir cornstarch into water until smooth. Set aside. Combine honey, vinegar, mustard, cloves and allspice in a saucepan. Bring to a simmer. Simmer for about 3 minutes. Gradually stir in cornstarch, stir rapidly and constantly. Bring mixture to a boil. Boil for one minute. Remove from heat and set aside.
- After ribs have been cooking for one hour, generously baste them with the honey glaze. Cook another twenty minutes, basting at 10 minute intervals. Ribs will be cooked when they come apart as you bend them. Serve any remaining sauce with the ribs. Serve this meal with green beans and cheesy au gratin potatoes.