Pork spareribs slowly simmered until they’re fall-off-the-bone tender; then brushed with an Asian marinade and grilled to perfection.
Well, we survived the first few days of back to school with only a few little glitches and are in full swing with school-sports mode here at our household.
I actually made today’s recipe for Asian Marinated Pork Spareribs about two weeks ago as my kids were dying (well not literally of course) for ribs.
I hadn’t made spareribs in a while (May to be exact) and since the end of summer was nearing, it only seemed fitting to make them again.
How do you make Asian Marinated Pork Spareribs?
For the ribs, I cut full racks in half forming four racks; then placed them in a large pot and cover with water. Bring the water to a boil; then reduce heat and simmer for 1 1/2 hours.
I find this is the best way to get deliciously moist, ‘fall off the bone’ tender ribs every time. Remove ribs from the water and brush with the prepared marinade.
The marinade is made by cooking soy sauce, ketchup, honey, stone ground mustard, scallions and garlic powder until it forms a thick paste for about 20 minutes.
Finally, you can either grill the ribs until they are browned or bake at 425 degrees F oven for 15-20 minutes.
These Asian Marinated Pork Spareribs were delicious and sticky and gooey…all of the things a sparerib should be and the family LOVED them! ~Enjoy!
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For the Spareribs
- 2 Full Rack Pork Spareribs
- Prepared Asian Marinade
For the Spareribs
- Cut racks in half forming four racks; then place them in a large pot and cover with water. Bring the water to a boil; then reduce heat and simmer for 1 1/2 hours.
- Remove ribs and brush with the prepared marinade; then you can either grill the ribs until they are browned or bake at 425 degrees for 15-20 minutes.
For the Asian Marinade
- Add all ingredients to a medium saucepan, mix well, then bring to a boil. Reduce the heat and allow to simmer for 20-25 minutes or until sauce has thickened. Let cool. (Can be prepared the day before and kept refrigerated)
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*Originally shared September 2012/Updated April 2019.