Ingredients Jump to Instructions ↓

  1. 1/4 cup 60 mL 1/2 cup 120 mL 1/2 cup 120 mL 1 tablespoon 15 mL 1 teaspoon 5 mL 4 garlic cloves, minced

  2. 1 tablespoon 15 mL 3 tablespoons 45 mL 1/2 teaspoon 3 mL 2 racks of baby back pork spareribs, cut in half lengthwise and cut into individual ribs

Instructions Jump to Ingredients ↑

  1. Combine all the marinade ingredients and mix thoroughly. Heat to dissolve the sugar, if necessary. Brush the marinade over the ribs. Marinate, refrigerated, overnight. Save any leftover marinade to baste with while cooking. Bake the ribs in a tightly covered roasting pan at 425°F [220°C] for 45 minutes, basting occasionally. Allow the ribs to cool in the sealed pan. Wrap the ribs in individual servings to be grilled to order. Finish the ribs by brushing with marinade, then grilling over hot coals for a few minutes just before serving. Serve about 6 riblets per person, with a bowl for bones and additional napkins.


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