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Honey Glazed Spareribs
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, crushed and peeled
1 tbsp salt
2 tsps ground ginger
2 tsps Tabasco
6 lbs spareribs
In a medium, non-reactive saucepan, slowly heat the brown sugar, honey, vinegar, and Worcestershire sauce until the sugar is completely dissolved. Remove the pan from the heat and add the garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 jumbo (2-gallon) heavy-duty resealable plastic bags. Pour half the marinade into each bag, press out the air, and seal the bags. Place the bags in a large roasting pan, and refrigerate for 12-24 hours. Turn over the bags 2 or 3 times during marinating so that the ribs marinate evenly.
Transfer the ribs and all the marinade to the insert of the slow cooker; the marinade will not cover all the ribs. Cover and cook on low for 7-8 hours. About halfway through the cooking time, carefully reverse the ribs in the insert so that they all cook part of the time in liquid. The meat is done when it is tender and falling off the bone.
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