Spare Ribs, also known as Short Ribs, come from the plate (belly). We cut ours into convenient individual pieces. For meltingly-tender meat, spare ribs benefit from a long slow cooking at low temperature, then a quick finish over high heat to sear and crisp–which you can do under the broiler or on the grill. Alternately, you can grill them over high heat, creating a caramelized treat that’s fun to eat right off the bone (with lots of napkins).
This recipe serves 4-6, but is easily increased for a crowd.
Honey BBQ Spare Ribs
adapted from Belle Kemerer
- 3 lbs Spare Ribs
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon diced onion
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/8 teaspoon garlic powder
Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 degrees F for 1 hour — or if you have the time, roast at 275 for 2 hours or more until tender.
Drain the juices from the pan.
Combine all the ingredients in a bowl. Brush some of glaze on ribs. Roast at 350F, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.
(Alternately, finish on the grill until caramelized.)
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