Roasted Spareribs a la Scent of Spice

Roasted Spareribs a la Scent of Spice

(Serves 4 as part of a family-style meal with other dishes)

3 pounds pork spareribs

1 1/2 tablespoons finely minced garlic or 2-3 spring garlic stalks with bulbs, minced

2 tablespoons minced fresh ginger

1 teaspoon salt to taste

1 teaspoon freshly ground black pepper to taste

1 tablespoon honey or to taste

1 tablespoon sesame oil

1 tablespoon Worcestershire sauce

2 tablespoons low-sodium soy sauce

2/3 cup hot water

2 teaspoons fish sauce

Chopped scallions, for garnish

Have your butcher cut the spareribs across the slab into 2-inch lengths and in-between the bones.

At home, rinse the spareribs to remove small bone fragments that may have been left behind after being cut. Pat dry with paper towels.

In a large mixing bowl, combine garlic, ginger, salt, pepper, honey, sesame oil, Worcestershire sauce, and soy sauce. Taste and adjust for seasoning. Add rib pieces and rub well. Marinate for at least 30 minutes (at room temperature) or up to overnight in the refrigerator.

Preheat oven to 375 degrees. Line a roasting pan with aluminum foil for easy clean-up. Put ribs and marinade in roasting pan. Cook for about 30 minutes, then turn rib pieces. Mix 2/3 cup hot water with fish sauce and add this mixture to the pan to prevent ribs from drying out. Continue cooking and basting every 10 minutes for another 30 minutes or until ribs are tender.

Garnish ribs with scallions. Serve with steamed rice or garlic noodles, and a stir-fried vegetable side dish.