- 3 pounds [1,4 kg] approximately 2-inch [-cm] long pork spareribs
Marinade
- 1/2 cup [125 mL] catsup
- 1/4 cup [60 mL] red wine or cider vinegar
- 2 tablespoons [30 mL] honey
- 1 tablespoon [15 mL] soy sauce
- 1 clove garlic, finely chopped
- 1 tablespoon [15 mL] finely chopped fresh thyme
or
1 teaspoon [5 mL] dried thyme
- 1/8 teaspoon [0.5 mL] cayenne pepper [optional]
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- Arrange spareribs into a large casserole.
- Cover spareribs with cold water, and bring to a boil over high heat.
- Cover casserole and leave spareribs to simmer slowly for 10 minutes.
- Well drain spareribs.
- While spareribs are boiling, to prepare marinade, into a shallow glass dish, mix together all marinade ingredients [catsup, red wine or cider vinegar, honey, soy sauce, finely chopped garlic, finely chopped fresh thyme or dried thyme and, if desired, cayenne pepper].
- Arrange drained spareribs into marinade.
- Turn spareribs over to well coat spareribs with marinade.
- Cover dish with plastic wrap.
- Refrigerate spareribs for at least 4 hours, or overnight.
- Then, preheat oven to 350°F [180°C].
- Arrange spareribs onto the rack of a large roasting pan.
- Roast spareribs into preheated oven for approximately 40 minutes brushing spareribs often with marinade, until golden and tender.
- Serve immediately.
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