Barbecue spare ribs with honey – National Barbecue Week is from 27th May until 2nd June 2013. Everyone at Meadowmat loves a good Barbecue and so we’ve got together to bring you our favourite BBQ recipes using our favourite ingredient – honey.
Barbecued Spareribs With Honey
From Amy Hilsdon
About 1.8Kg (4lb) Pork Spareribs
Salt and pepper
100g (4 oz) clear honey
60ml (4 tbsp) dark soft brown sugar
60ml (4 tbsp) tomato ketchup
30ml (2 tbsp) Worcestershire sauce
30ml (2 tbsp) prepared English mustard
30ml (2 tbsp) red wine vinegar
- Place the ribs in a single layer in 2 roasting tins and sprinkle with salt and pepper. Roast at 190 oC (375 F) mark 5 for 30 minutes
- Meanwhile, put the remaining ingredients in a jug and stir well until mixed together.
- Pour the sauce into the tins and turn the ribs until well coated. Return to the oven and roast for a further 1-1 1/4 hours, until the meat is tender and the sauce syrupy. Turn the ribs in the sauce several times during cooking and swap oer the shelf positions of the 2 roasting tins, if necessary, to ensure that the ribs cook through evenly.
- Serve hot, with the sauce poured over the ribs
Accompany with plain boiled rice and a dish of mixed stir-fried vegetables such as thinly sliced carrots, shredded leeks and baby sweetcorn.
The deliciousness in this recipe is mostly down to pollinating insects, especially bees. The tomato (in the ketchup) and mustard plants would have been pollinated by insects and the honey is 100% attributable to bees and so it’s important that we continue to support our stripy friends. Maybe install a green roof or plant some wild flowers to help them along.
In the meantime, you might like to cook up Chantall’s recipe for Honey Roast Plums as a really nice dessert to follow your spare ribs.