Chinese Barbecued Spareribs

At last, after days of not cooking and baking, I have today to work in the kitchen before spending the next few days in school. I have loads of recipes to try before I go back to Singapore and I have to grab every little opportunity to do that!

These ribs are easy to prepare and the longer it is in the oven, the better they taste!

Adapted from The Essential New York Times Cookbook by Amanda Hesser
Serves 4

1/2 cup honey
1/2 cup soy sauce
2 cloves garlic, crushed
3 tbsp ketchup
1/2 cup water
4 pounds spareribs, cut into serving pieces

1. Combine the honey, soy sauce, garlic, ketchup, and water in a pan large enough to hold the ribs. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.

2. Roast the ribs for  1 1/2 hours in an oven set at 350F. I took it out at different times to baste the ribs. I find that the longer the ribs stay in the oven, the softer they become, and of course, the flavour too.

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