Teriyaki Ribs

The Best of Bon Appetit, 1979

2 hours — 4 Servings (or 6 to 8 appetizer servings)

Ingredients

4	pound	spareribs
1	cup	chicken stock
1⁄2	cup	soy sauce
1⁄2	cup	honey
1⁄2	cup	white vinegar
2	clove	garlic (minced)
1	tablespoon	fresh ginger (grated - or 1 tsp dried)

Instructions

Have butcher remove backbone from each rack and saw racks horizontally into 2 portions, each about 3 inches wide. Parboil ribs and let cool.

Combine remaining ingredients except sauces. Place ribs in large pan or dish, spoon marinade over, cover and refrigerate 3 hours or overnight, basting occasionally. Grill, or lace on spit accordion-style and roast about 45 minutes, basting frequently. Serve with mustard and plum sauces.

Notes

Preparation time does not include marinading time.

Ribs may also be baked in 350F oven for 45 minutes.