Ingredients
Marinade:
1 cup honey
2/3 cup firmly packed light brown sugar
1/4 cup white vinegar
4 large garlic cloves, minced
3 to 4 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons salt
Ribs:
2 racks pork spareribs, untrimmed, about 3 pounds each
Instructions
In small saucepan, combine all marinade
ingredients and simmer over medium heat,
stirring, until sugar is dissolved, about 5 minutes.
Cool to room temperature.
In large shallow baking dish, place 2 racks of ribs; top
with marinade, making sure that ribs are completely coated.
Cover and chill, turning once or twice, overnight.
Preheat oven to 350 degrees F.
Remove ribs from marinade
and arrange in large roasting pan.
In small saucepan,
bring marinade to a boil, lower heat,
Simmer uncovered, until reduced to 1 3/4 cups.
Roast ribs, turning and basting with reduced marinade
every 30 minutes, until very tender,
1 1/2 to 2 hours.
When ribs are tender, transfer to cutting board and
slice between bones.
Spoon reduced glaze over ribs
and serve.
