When my husband and I were engaged this is one of the recipes he insisted that I get from his mom.
The first time I made it after we were married, he informed me that it didn’t taste anything like it did when his mom made it. It turned out that my mother-in-law, who had rattled off the recipe from memory when I asked for it, had forgotten to tell me about the soya sauce, one of only four ingredients in the sauce.
Since I’ve discovered that missing ingredient I’m able to replicate the recipe, but my mother-in-law is usually the one who makes this when she comes to visit. In my kids’ minds a visit from Gramma isn’t the same, unless sometime during her stay we have a feast of Honey Garlic Ribs. We usually have it with rice, and while I usually make a salad, most people focus on the ribs and rice and eat nothing else. see also : Chicken Tikka Masala recipe
Pork-baby back spareribs
2 cups ketchup
1/2 – 3/4 cup liquid honey
1/2 cup soya sauce
1 – 2 cloves garlic, crushed
Parboil baby back ribs for 45 minutes in salted water.
Drain and place in roaster.
Heat the ingredients for the sauce until blended, stirring often to prevent burning.
Pour sauce over par-boiled ribs in the roaster.
Layer ribs and sauce ending in sauce.
Roast in covered pan at 350 for 2 hours.
May leave ribs in slabs or cut into 2 rib segments for easier serving. May marinate ribs in sauce and then barbeque & brush with remaining sauce. When barbequing leave in slabs. This recipe is also delicious with moose ribs, but boil longer to have tender meat. Moose ribs should be roasted slower & longer in oven. Barbequing would make them tough. see also : How To Make Grilled Chicken With Broad Bean Crush