Honey Spareribs

Have you ever wondered how to cook ribs that are so juicy and delicious that they literally fall apart? Well, your wait is over - provided you can hold on a few hours longer.

Honey Spareribs are started in the oven and finished in a slow cooker. This allows you to start your BBQ ribs before you head out to a baseball game or the swimming pool, then come home a few hours later to yummy ribs from your crockpot. Of course, the other great thing about this ribs recipe is that you can make it anytime of the year - rain or shine. If you love eating ribs off the grill, go through all the preparation steps below, then finish them on the BBQ, about 1-2 minutes each side.

I've tried a few other rib sauce recipes, but this one tops the list. Be forewarned, however - there is a bit of heat involved. Our kids enjoyed the tender pork spareribs too, with plenty of lemonade to wash them down.

• 4 pounds boneless* pork spareribs (uncooked), trimmed if necessary
  
• 1/2 cup honey (or molasses)
• 1/4 cup soy sauce
• 1/4 cup chili garlic sauce -- we prefer Sun Luck brand
  
• 1 cup Catalina salad dressing
• 1 teaspoon ground ginger
• 1 T. minced garlic clove
  
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 1/4 t. kosher salt

*You can use bone-in ribs, too, but it may be more difficult to fit them into the slow cooker

You'll probably also want to add to your shopping list the following items to serve along with Honey Spareribs:

1. Cornbread mix
2. Watermelon
3. Fresh salad greens
4. Yellow onions
   

Preheat your oven to broil. Place the ribs on a broiling pan in a single layer (you may have to do 2 batches).

In a small bowl, combine garlic powder, onion powder, salt and cracked pepper. Sprinkle over both sides of the ribs.

Broil for 3-4 minutes on each side, turning once. Watch carefully not to overcook.

In a medium bowl, combine sauce ingredients (Catalina dressing, honey or molasses, soy sauce, chili sauce, ground ginger and 1 T. minced garlic)

In a slow cooker, place ribs, then pour sauce over top. Cook on high heat for 3 hours, or low heat for 5 or 6 hours. Gently remove at the end - meat may be extra tender!

If desired, you can finish the ribs on the grill, only 1-2 minutes each side over medium heat.

During the summer months, we make coleslaw, cornbread and slice up watermelon to go along with the Honey Spareribs. When its cooler, I like to roast red potatoes, or even bake russet potatoes to serve with all the toppings (sour cream, chives, bacon bits, etc).

No matter what time of year we're eating ribs, its always great to serve carmelized onions too. Just slice 1-2 yellow onions thinly and saute in 1-2 T. olive oil over medium heat, stirring frequently, about 4 minutes.

As I mentioned above, this recipe has some heat, due to the chili garlic sauce ingredient. Pick a refreshing beverage to serve along with. The kids love ice cold milk or lemonade. Adults would enjoy a lager, or even a crisp Japanese beer. This is one time that you will want to steer away from heavy and/or fruity beverages.

If you have any leftovers, they will keep nicely in the refrigerator about 2-3 days. Re-heat in the microwave, or over low heat on the stovetop.

Honey Spareribs can feed a crowd of 8-10 people, at a cost of less than $4 per person. Why go to a take-out joint, when you can make it better at home? I also find it more satisfying to make my own BBQ sauce, rather than buying a pre-made bottle at the store. Fresher taste, fewer preservatives and you can customize it to your own taste.

Let's get cooking!  Please tell me if the recipe sounds great (or otherwise) and comment if you try the recipe.  I love to hear what people think!