Sunday, May 20, 2007

Honey-Glazed Spareribs

Father's Day is coming, and here is what is on our Menu: Honey Glazed Spareribs! They are just spicy enough to have a kick, and oh sooo tasty.

Prep: 25 minutes, chill 12-24 hours, 7-8 hours in slowcooker
Yield: 6-8 servings

1 cup packed light brown sugar
1-1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, crushed
1 tablespoon salt
2 teaspoons ground ginger
2 teaspoons Tabasco
6 pounds spareribs

In a medium saucepan slowly heat brown sugar, honey, vinegar and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger and Tabasco. Stir until completely combined. Let cool to room temperature.

Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Refrigerate for 12 to 24 hours. Turn over two or three times while marinating.

Place the ribs and marinade in slow-cooker; marinade will not cover all the ribs. Cover and cook on Low for 7 to 8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done when it is tender and falling off the bone.


Per serving: Cal 492 (60% fat), Fat 32 g (12 g sat), No fiber, Chol 129 mg, Sodium 314 mg, Carb 18 g, Calcium 59 mg


Suggested Sides:
Pasta Salad or Stuffed Tomatoes, Corn on the Cob & Garlic Bread

How kids can help:
Kids can help add ingredients to saucepan (before heating) & push buttons on the crockpot.

Make it Healthier:
Trim any visible fat from ribs or use a leaner cut of meat. Reduce or eliminate salt.

Tips & Tricks:
Be sure to use a saucepan that won't react with your marinade, discoloring your food or damaging your pan! I like to use boneless spareribs which are easier & less messy for kids to eat. Cut up & reserve leftovers to serve as a second meal over rice!

1 comment:

Jen said...

We made this tonight, but I used *boneless* beef ribs. I used about 4 lbs of ribs, and it made enough to serve 8-10 people.