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Honey Roast Ribs


  • 1.5 kg/3 lb pork spare ribs, Chinese style

  • 4 tablespoons clear honey

  • 3 tablespoons soft brown sugar

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons tomato ketchup

  • 1 tablespoon mild French mustard

  • 2 tablespoons red wine vinegar

  • salt and freshly ground black pepper


  1. Heat the oven to 200C (400F) Gas 6.

  2. If necessary, cut through the ribs to separate them. Put them in a single layer in 1 large or 2 small roasting tins or baking dishes.

  3. Combine the remaining ingredients in a small saucepan and season well with salt and pepper. Heat gently, over low heat until just simmering.

  4. Coat ribs with sauce.

  5. Bake in the oven uncovered, for 1 hour, basting and turning the ribs frequently, then turn the oven down to lowest for 30 minutes more, or until the flesh is well cooked and the ribs thoroughly coated in syrupy sauce.

  6. Remove ribs to a serving dish, and if sauce is thin, pour into frying pan and reduce quickly before pouring over the ribs.



Mostly for my own future reference - I made these a couple of days ago, but tweaked it a bit.

I covered them for the first hour of cooking and used a lower temp, but uncovered at the end. I also made about 1/2 as much sauce again, and because I ran out of Worcester sauce I added a dollop of hoisin sauce

Thanks. Have been nagged by T-boy to get ribs out of freezer now feel motivated
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