There’s no doubt that melt-in-your mouth barbecue ribs are hard to beat. That easily explains the popularity of places such as Famous Dave’s and Arthur Bryant’s.
Both of those establishments feature Midwest-style ribs — Famous Dave’s in the St. Louis-style and Arthur Bryant’s in Kansas City tradition. I’ve eaten the ribs of both and find them most tantalizing, but there are other ways to fix pork ribs that are as equally tasty.
One such way is the following Chinese recipe that I came across recently. The ribs are coated with a glistening honey sauce and have a peppery bite. And according to the article I read, the glaze is delightfully sticky, making finger licking a necessity.
And that’s the way barbecue ribs are supposed to be.
Barbecue Pork Ribs
3 pounds pork ribs, spare ribs or baby backs
2 tablespoons sugar
1 tablespoon salt
1 tablespoon black pepper
¼ cup rice wine
½ to ¾ cup Chinese spare rib sauce, preferably Lee Kum Kee brand
¼ cup plus 2 tablespoons honey
In a large baking dish, rub the ribs with the sugar, salt, black pepper and rice wine. Pour over the spare rib sauce and rub it onto the ribs. Cover and place the ribs in the refrigerator to marinate, at least 4 hours but preferably overnight.
Heat the oven to 350 degrees. Place the ribs in a large roasting pan, pouring over any extra liquid. Bake the ribs for 30 minutes.
Remove the pan from the oven and brush the honey on the ribs. Place the pan back in the oven and continue to bake for another 30 minutes, or until the ribs are done. Place under the broiler for 2 to 3 minutes to crisp the outer layer of the ribs, if desired, before serving.
Yield: Serves 6.
Approximate nutritional analysis per serving: 622 calories, 33 grams protein, 48 grams carbohydrates, no fiber, 32 grams fat (12 grams saturated), 128 milligrams cholesterol, 45 grams sugar, 2,995 milligrams sodium.