Looking for the perfect summer appetizer? Get your next backyard barbecue or outdoor party rolling with a meaty, Asian-inspired appetizer that’s sure to have guests licking their fingers and the plate. The ultimate finger food, honey-soy appetizer ribs can serve equally well as an appetizer or as a main dish. Just ask your butcher to cut a shorter bone or cut the ribs in half crosswise to prepare your own sticky sweet, bite-sized starters. For a more upscale flavor profile, slather these ribs with a quick and easy Asian barbecue sauce that uses only three ingredients: soy sauce, barbecue sauce, and chile sauce.
INGREDIENTS
- 2 slabs pork spareribs (about 4 lb.)
- 1 cup honey
- 1/3 cup soy sauce
- 3 tablespoons sherry (optional)
- 2 teaspoons garlic powder
- 1/2 teaspoon dried crushed red pepper
- Garnishes: sesame seeds, thinly sliced green onions
DIRECTIONS
- Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
- Bring ribs and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium, and simmer 30 minutes. Drain and pat dry. Place ribs in a 13- x 9-inch baking dish.
- Stir together honey and next 4 ingredients; pour over ribs.
- Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange ribs over unlit side of grill, reserving sauce in dish. Grill, covered with grill lid, 45 minutes. Reposition rib slabs, placing slab closest to heat source away from heat and moving other slab closer to heat. Grill, covered with grill lid, 45 minutes to 1 hour or until tender, repositioning ribs and basting with reserved sauce every 20 minutes. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Garnish, if desired. Serve with Quick Asian Barbecue Sauce, if desired.
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 2 slabs pork spareribs (about 4 lb.)
- 1 cup honey
- 1/3 cup soy sauce 3 tablespoons sherry (optional) 2 teaspoons garlic powder 1/2 teaspoon dried crushed red pepper Garnishes: sesame seeds, thinly sliced green onions
- 3 tbsp sherry (optional)
- 2 tsp garlic powder
- 1/2 tsp dried crushed red pepper
- Garnishes: sesame seeds, thinly sliced green onions
Ingredients
|
|
Instructions
- Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
- Bring ribs and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium, and simmer 30 minutes. Drain and pat dry. Place ribs in a 13- x 9-inch baking dish.
- Stir together honey and next 4 ingredients; pour over ribs.
- Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange ribs over unlit side of grill, reserving sauce in dish. Grill, covered with grill lid, 45 minutes. Reposition rib slabs, placing slab closest to heat source away from heat and moving other slab closer to heat. Grill, covered with grill lid, 45 minutes to 1 hour or until tender, repositioning ribs and basting with reserved sauce every 20 minutes. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Garnish, if desired. Serve with Quick Asian Barbecue Sauce, if desired.
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