Barbecued Spareribs, Eastern

Prep time: 1:20
These ribs were rated better than the Peach Sauce ribs by the Bryans and the Dawes who'd had a little of each. I found this recipe personally a bit on the salty side but otherwise serviceably tasty. Working on a hunch I tried this as a jerky marinade and it worked great! The flavor lasted a goodly while in the fridge, usually the signature problem of homemade jerky. Next time I'm going to double-dip 'em and see how that goes.


  • 1 slab (2 1/2-3 lbs) ribs
  • 1/4 cup rice wine vinegar
  • 1 Tbl hoisin sauce
  • 1/2 cup soy sauce
  • 1/2 cup catsup
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 3 Tbl honey
  • 2-3 slices candied ginger, chopped
  • ajinomoto/accent


Remove inner lining of ribs, wash, and place in a pan deep enough to cover ribs with water, vinegar and salt to taste. Bring to a boil and reduce to simmer for 20 minutes or until ribs are tender. Drain ribs and marinate in remaining ingredients for 1 hour. Cook over BBQ or under a broiler until glazed.