My Dad’s Chinese Sticky Honey Spareribs Recipe is a family recipe that has just 3 main ingredients – the trick to these sticky ribs is in the cooking process. Watch the video to see the cooking process.
Today, I’m hosting a virtual progressive dinner with some of my favorite blogger friends. As the hostess this month, I chose Asian Feast as this month’s theme and made My Dad’s Sticky Honey Spareribs for the entree. Please be sure to check out the entire menu for our progressive dinner at the end of this post.
Growing up, my Dad had his specialty dishes that he’d prepare every once in a while, and these Chinese Sticky Honey Spareribs were one of them. I remember the first time I made these – I couldn’t believe how simple the ingredient list was – simply spareribs, honey, soy sauce, and water, seasoned with a little salt. How would this magically transform into amber colored sticky honey spareribs?
You have to try this recipe to believe it.
Start by browning the spareribs on both sides. You can ask your butcher to chop the spareribs into 1 1/2″ pieces like I did.
Next, add a mixture of water, honey, soy sauce and salt.
Cook the mixture down until the liquid starts to evaporate.
This is where you must start paying close attention.
Pay even closer attention now. The magic happens during the last 5 minutes or so of cooking.
The ribs are done with all the water has evaporated and the oil as separated completely from the ribs.
Scoop out the ribs using a strainer.
This is not a recipe that you can ignore during the last crucial minutes of cooking. If you do, you’ll end up with burnt spareribs. However, if you diligently watch over these spareribs as you should, you will be well rewarded.
Watch this video of the cooking process to get a better idea of how it progresses:
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Asian Feast hosted by me. I hope you enjoy all the Asian inspired recipes we made for this special event.
Please be sure to see what everyone made for today’s event:
Asian Feast Menu
- Chicken Satay from Spice Roots
- Asian Coleslaw from That Skinny Chick Can Bake
- My Dad’s Chinese Sticky Honey Spareribs from Jeanette’s Healthy Living
- Asian Sweet Bread from Creative Culinary
- Sweet and Spicy Pork Egg Rolls from Pastry Chef Online
- Stir-Fried Asparagus with Ginger and Sesame from Mother Would Know
- Soda Chanh (Vietnamese Lime Soda) from girlichef
- Strawberry Cheesecake Wontons from Barbara Bakes
- 1½ pounds to 2 pounds lean spareribs, cut into roughly 1½ inch long pieces
- 3 cups cold water
- 3 tablespoons honey
- ½ teaspoon sea salt
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon olive oil
- Wash and dry spareribs with paper towel. Place water, honey, salt and soy sauce in a large bowl and mix well.
- Heat wok or large saucepan and add oil. Add spareribs and brown on all sides over medium heat. This will take 5-10 minutes. Add water honey mixture and bring to a boil. There should be enough liquid to cover the spareribs. Cook over medium high heat until liquid is greatly reduced and sauce becomes thick and caramelizes. This will take 20-25 minutes.
- The final stage of cooking is very important as the reduced liquid caramelizes and will be burn easily, so pay special attention and watch carefully for this final stage. Turn the heat off as soon as the ribs are caramelized and remove the spareribs to a serving dish immediately. Stir the spareribs to carefully coat each piece with the caramelized honey sauce.