Honey-Glazed Spareribs

Honey-Glazed Spareribs

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 one to each assistant at dinner in honor of the occasion.–Bob Sloan

LC The Bee's Knees Note

It may sound improbable or even questionable to slather something as sweet as honey over something as succulent as spareribs. We assure you, it’s the bee’s knees. (Uh, that’s British for excellent. We’re told the phrase originally meant something insignificantly small, yet over time evolved to mean something uniquely swell. We feel it’s appropriate here.) Best part of the recipe? Favor aside, it’s the fact that you bake the ribs in the oven up to a day or two ahead of time and simply finish them on the grill, making this a mostly made-in-advance, if finger-lickin’ good, centerpiece for any occasion, which in turn means less last-minute fuss for you.

Honey-Glazed Spareribs Recipe

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • Serves 4


  • 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 dry white wine
  • 1/2 cup soy sauce
  • 1 bunch scallions, green parts only, finely chopped
  • 3 tablespoons finely chopped 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


  • Make the honey 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. (You can cover and refrigerate the glaze for up to 1 week. Let it come to room temperature before using.)
  • Make the spareribs
  • 2. Preheat the oven to 350°F (175°C) and adjust the oven rack to the center position.
  • 3. In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, five-spice powder, and cayenne.
  • 4. Add the ribs to the bowl with the wine mixture and toss them gently so they’re evenly coated. Transfer the ribs and the wine mixture to a baking pan, cover with foil, and bake for 1 hour. Let the ribs cool, then transfer them and the liquid to a large bowl or baking dish, cover, and refrigerate for at least several hours and up to 2 days.
  • 5. To finish the ribs, prepare enough coals for a medium-hot charcoal fire or preheat a gas grill on medium-high for 10 minutes with the lid closed.
  • 6. Transfer the ribs to the grill, discarding the liquid. Grill just until heated through, about 15 minutes, turning and mopping them several times until nicely coated with the honey glaze. Pile them on a platter.
  • 7. Pass the platter immediately. Best to also pass lots of napkins.
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Recipe Testers Reviews

These ribs were succulent and full of flavor. I made them as directed, except I used baby-back ribs instead of spare-ribs (spare-ribs aren’t my favorite). I’ll make these again, as I like that they can be baked ahead of time and then grilled on the day you want to serve them. I’ll try that next time, as I imagine the flavors are even better when prepared in advanced and allowed to marinate in the sauce.

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