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.[click_to_tweet tweet=”Pork spareribs slowly simmered until they’re fall-off-the-bone tender; then brushed with an Asian marinade and grilled to perfection. #pork #spareribs #grilling” quote=”Pork spareribs slowly simmered until they’re fall-off-the-bone tender; then brushed with an Asian marinade and grilled to perfection.”]
I didn’t want the traditional kind with bbq sauces, so I made this soy sauce based marinade instead. These were delicious and sticky and gooey…all of the things a sparerib should be and the family LOVED them!
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Pork spareribs slowly simmered until they're fall-off-the-bone tender; then brushed with an Asian Marinade and grilled to perfection.
- 2 Full Racks Pork Spareribs
- Prepared Asian Marinade
- 3/4 c. Low Sodium Soy Sauce
- 2 tbsp. Ketchup
- 1 tbsp. Stone Ground Mustard
- 1/2 c. Honey
- 1 tsp. Garlic Powder
- 1/4 c. Scallions, choppedf
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.
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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