Eat with Your Hands Sparerib Marinade with Onion Salad Idea
Indulge in the ultimate hands-on dining experience with this "Eat with Your Hands Sparerib Marinade with Onion Salad Idea" recipe. Perfectly tender pork spareribs are marinated in a rich blend of soy sauce, honey, garlic, and ginger, then slow-roasted to perfection and basted to ensure a finger-licking caramelized glaze. Paired with a refreshing onion and cucumber salad, lightly dressed in zesty lemon juice and a hint of salt, this dish strikes the perfect balance between savory and fresh. Ready in just over an hour, this meal is a crowd-pleasing option for casual gatherings or a fun family dinner. Don’t forget the parsley garnish to brighten up the salad for a finishing touch that’s as vibrant as it is delicious!
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 0.5 cups soy sauce
- 0.25 cups honey
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 0.5 teaspoons ground black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 1 large cucumber, thinly sliced
- 2 tablespoons fresh lemon juice
- 0.5 teaspoons salt
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Place the pork spareribs in a large dish or resealable plastic bag.
In a bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, ground black pepper, paprika, and 1 tablespoon of vegetable oil to create the marinade.
Pour the marinade over the spareribs, making sure they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat your oven to 325°F (160°C).
Remove the spareribs from the marinade and place them on a foil-lined baking sheet. Reserve the marinade.
Brush the spareribs with the remaining 1 tablespoon of vegetable oil and cover the baking sheet loosely with foil.
Bake the spareribs in the oven for 75 minutes. Baste them with the reserved marinade every 20 minutes for maximum flavor.
While the spareribs are baking, prepare the onion salad. In a bowl, combine the thinly sliced onion, cucumber, and lemon juice. Sprinkle with salt and toss to coat. Let it sit for at least 10 minutes to allow the flavors to meld.
Uncover the spareribs and increase the oven temperature to 400°F (200°C). Bake for an additional 10-15 minutes to caramelize the edges.
Remove the spareribs from the oven and let them rest for 5 minutes before serving.
Garnish the onion salad with chopped fresh parsley, if desired, and serve alongside the spareribs.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6554 mg | 285% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 63.6 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3455 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
