Is there any food that’s better to come home to than ribs? I think not.
The recipe below calls for two separate types of soy sauce. If you live in an area where little to no distinction between light and darks soy sauces, it’s okay to make due with what you have. Luckily, I happen to live in a city with a decent amount of Asian grocery stores, so this was not an issue on my part.
I wish I had something more pithy to say at this point, but c’mon – It’s ribs! What more needs to be said?
- 4 lbs spare ribs, not yet cut into individual ribs
- 4 tablespoons clover honey
- 4 tablespoons hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 5 garlic cloves, crushed
In a small bowl, make a marinade by combining the honey, hoisin sauce, oyster sauce, the soy sauces, and the garlic.
Place the ribs in a shallow baking dish. Pour the marinade over the ribs. Cover the dish with aluminum foil and place in the refrigerator. Allow to sit for at least two hours, turning over the ribs once or twice.
Pre heat the oven to 350 degrees F. Meanwhile, take a baking sheet and line it with aluminum foil. Place a small rack on the cooking sheet, and then place the ribs upon that rack. Set aside any remaining marinade.
Place the ribs into the oven and roast for 30 minutes. Open the oven and brush the ribs with any remaining marinade. Turn over the ribs and place back into the oven for another 25 minutes.
Remove from oven and allow to sit for five minutes. Cut the ribs into individual pieces and serve.