Potluck Spareribs
These ribs are guaranteed pleasers at potlucks. I always bring home an empty dish.
These ribs are guaranteed pleasers at potlucks. I always bring home an empty dish.
- Carbohydrate 25.1349841570209 g
- Cholesterol 181.436948 mg
- Fat 53.332010765537 g
- Fiber 1.73109614486511 g
- Protein 37.9767438460042 g
- Saturated Fat 17.1068478429858 g
- Serving Size 1 1 serving (370g)
- Sodium 194.804359122064 mg
- Sugar 23.4038880121558 g
- Trans Fat 7.76370476412587 g
- Calories 734 calories
Step-by-step
- Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350degrees for 1-1/4 hours or until meat is tender.
- Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.
Can these rich pork cuts be held safely ahead of the gathering without losing their structure? Preparing six pounds of meat for a crowd demands foresight regarding thermal management and holding capacity. Pork spareribs respond exceptionally well to staged cooking, allowing the initial 350-degree braise under tight foil to happen up to 48 hours in advance. Keeping the meat covered traps moisture, rendering the connective tissue collagen into gelatin without drying the surface. Draining accumulated pan juices before the final glaze application prevents the sauce from thinning out into a watery puddle.
Freezing cooked ribs requires careful planning to preserve the integrity of the meat fibers and the exterior lacquer. Wrap the pre-baked, unglazed racks tightly in heavy-duty aluminum foil followed by a plastic freezer bag, keeping them viable for up to three months at zero degrees Fahrenheit. Thaw the meat completely in the refrigerator for twenty-four hours before applying the sugary ketchup and honey sauce. High sugar content in the glaze burns rapidly if exposed to direct heat too early, so monitor the final uncovered bake closely at thirty minutes to prevent acrid carbonization.
Grilling provides an alternate finishing method for the final thirty to forty minutes over medium-hot coals. Charring the exterior introduces smoky phenols that cut through the sweetness of the brown sugar and honey mixture. Direct flame contact requires vigilant turning to manage flare-ups fueled by rendered pork fat dripping onto the heat source.
