Roasted Honey-glazed Spareribs

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lamb spare rib racks, untrimmed (about 3 pounds each)
• 4 garlic cloves
• 1 cup light brown sugar, packed
• 1 1/3 cups honey
• 1/4 cup cider vinegar
• 1/4 cup worcestershire sauce
• 1 1/2 tablespoons salt
• 2 teaspoons ground ginger
• 2 teaspoons tabasco sauce

Recipe

• 1 make marinade:.
• 2 with flat side of a large knife smash garlic.
• 3 in a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• 4 remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• 5 cool marinade to room temperature.
• 6 fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• 7 divide marinade between bags and seal bags, pressing out excess air.
• 8 marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• 9 preheat oven to 350°f.
• 10 open bags and, holding ribs in bags, pour marinade into a saucepan.
• 11 discard garlic.
• 12 simmer marinade until reduced to about 1 cup.
• 13 pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• 14 arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• 15 with tongs turn ribs over so they will brown evenly.
• 16 roast ribs 30 minutes more and with tongs turn them over.
• 17 switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• 18 roast ribs 30 minutes and with tongs turn them over.
• 19 brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• 20 ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• 21 transfer ribs to a cutting board and cut apart between bones.
• 22 serve ribs with reserved sauce.