Honey-Glazed Spareribs

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by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Serves 4

The name says it all. Besides their succulence, their infectious flavor, and their being part of one big joyful and fabulously tasty and messy meal, these ribs are the perfect starting place for your kids to practice their grilling. Because you precook the ribs, and therefore they require only a short time on the grill, you can set up The Progeny with a pair of tongs and a grill brush and let them go to work. Also, the flavor of these ribs is so pronounced that it is very hard to screw them up, even for a grill novice. Get a gold star—or better yet, wrap up a new pair of tongs in a red ribbon—and present them to each assistant at dinner in honor of the occasion.—Bob Sloan

convert Ingredients
For the glaze
2/3 cup honey
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 tablespoon sesame oil
1 teaspoon curry powder
1 teaspoon ground ginger

For the spareribs
1/2 cup white wine
1/2 cup soy sauce
1 bunch scallions, green parts only, finely chopped
3 tablespoons finely chopped fresh ginger
8 cloves garlic, coarsely chopped
6 tablespoons brown sugar
1 tablespoon Chinese five-spice powder
Pinch ground cayenne pepper
3 to 4 pounds spareribs (about 2 slabs), cut into individual ribs
Honey Glaze

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Directions
Make the glaze
1. In a medium bowl, stir together the honey, orange juice, lemon juice, soy sauce, mustard, sesame oil, curry powder, and ginger. Set aside until ready to use, or refrigerate, covered, for up to 1 week. Let the glaze come to room temperature before using.

Make the spareribs
1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, five-spice powder, and cayenne.

3. Place the ribs in the bowl with the wine mixture, tossing them gently so they are all coated evenly. Transfer the ribs and liquid to a baking pan, cover with foil, and bake in the center of the oven for 1 hour. Let the ribs cool, then transfer them to a plastic container and refrigerate for up to 2 days.

4. To finish the ribs on the grill, prepare enough coals for a medium-hot charcoal fire, or preheat your gas grill on medium-high for 10 minutes with the lid closed.

5. When the coals are ready or the gas grill is hot, grill the ribs until they are heated through, about 15 minutes, turning and mopping them several times with the honey glaze so they are nicely coated.

6. Serve immediately with lots of napkins.

Recipe © 2009 Bob Sloan. All rights reserved.