Honey Garlic Spareribs 1960
Sticky, tender, and bursting with bold flavors, Honey Garlic Spareribs 1960 is a nostalgic classic that brings sweet and savory perfection to your dinner table. This mouthwatering recipe features succulent pork spareribs slow-baked in a rich honey garlic glaze infused with soy sauce, rice vinegar, and a touch of brown sugar for a balance of tangy sweetness. The ribs are caramelized to perfection at the end, creating a finger-licking sticky finish that's irresistibly good. Garnished with toasted sesame seeds and fresh green onions, these ribs are as visually stunning as they are delicious. Perfect for family dinners or weekend gatherings, pair them with steamed rice or stir-fried vegetables for a complete, crowd-pleasing meal. Easy to prepare and utterly satisfying, Honey Garlic Spareribs 1960 is your go-to dish for comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 0.5 cup honey
- 0.25 cup soy sauce
- 4 garlic cloves, minced
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 0.5 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 teaspoons sesame seeds
- 2 green onions, thinly sliced
Instructions
Preheat your oven to 350°F (175°C).
Cut the spareribs into individual rib portions and place them in a large pot of boiling water. Parboil for 5-7 minutes to remove excess fat and impurities. Drain and pat the ribs dry with paper towels.
In a medium bowl, combine honey, soy sauce, minced garlic, rice vinegar, brown sugar, and 1/2 cup of water. Whisk until the mixture is fully combined.
Place the spareribs in a single layer in a large baking dish. Pour the honey garlic sauce evenly over the ribs, ensuring they are well coated.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes, turning the ribs halfway through the cooking time to ensure even coating.
While the ribs are baking, prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Set aside.
After 60 minutes, remove the foil from the baking dish. Brush the ribs with the sauce from the pan, increase oven temperature to 400°F (200°C), and continue baking uncovered for another 20 minutes until the ribs caramelize and become sticky.
Transfer the ribs to a serving plate. Pour the remaining sauce into a small saucepan and bring it to a gentle boil. Stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes until the sauce reaches a glaze-like consistency.
Drizzle the thickened sauce over the ribs. Garnish with sesame seeds and sliced green onions before serving.
Serve warm with your favorite side dishes, such as steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.9 g | 414% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 116.2 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2458 mg | 52% | |
*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.
