GMA Recipe: Honey Spareribs Chinois

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Honey Spareribs Chinois
From chef and author Wolfgang Puck
June 3, 2003

Tony Perkins says they are the best ribs he's ever eaten!

Wolfgang Pucks loves to have beer or Champagne with his spareribs & coleslaw because the bubbles "clean the palate." Try this impressive summer recipe for your next picnic and check out Wolfgang's Mini Strawberry Swirl Cheesecakes recipe too!

Ingredients

2 pounds baby back ribs, in one or two racks

Freshly ground black pepper

1 cup soy sauce (half mushroom soy is nice)

1 1/2 cups rice wine vinegar

3 tablespoons honey

1/2 cup chopped garlic

2 scallions minced

1/4 cup chopped fresh ginger

2 tablespoons chopped fresh cilantro or lemon grass

1 small jalapeno pepper, minced

Directions

1. Rub both sides of the ribs with the black pepper. Place them uncut in a roasting pan.

2. Mix the soy sauce, honey, vinegar, garlic, ginger, cilantro or lemongrass, jalapeno pepper and scallions and pour over the ribs. There should be enough liquid to barely cover the meat. Cover and marinate the ribs overnight in the refrigerator.

3. Preheat the oven to 325 degrees F. Drain the marinade from the ribs and roast the ribs in the oven for 40 to 45 minutes. Remove.

4. At serving time, grill the spareribs until they are really browned and hot through. Serves 2 to 3.

Presentation: Cut the racks into individual ribs and arrange the ribs in an overlapping fashion on a warm platter. Serve with lots of napkins! Goes great with Wolfgang's Coleslaw.

Recipe courtesy of Wolfgang Puck © 2003.